Reviewed: Apr. 13, 2008

Good recipe but not theee best recipe ever. My husband calls it the $10 cake.

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Reviewed: Apr. 1, 2008

Made this tonight for the second time. My son said he wants this cake from now on for his birthday. Like some of the other's I did not add the juice of the pineapple in the icing and it held up much better than when I added it the first time. Tastes just like ambrosia that my mom used to make. Thanks for the great recipe!!!!

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SISTERGLDNHAIR66

Cooking Level: Intermediate

Home Town: Greenwood Lake, New York, USA

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Reviewed: Mar. 16, 2008

This cake was wonderful! I made it for a friend's birthday. It was a HIT!!! I baked in 3- 9 inch pans. I reccommend draining the fruit and reserve it to add to frosting as needed. I also used the juice to brush on the cake layers as I assembled it. Really fabulous. It remind me of ambrosia also.

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CAK12

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Reviewed: Mar. 15, 2008

Loved it! The frosting was a little droopy. I would drain the pineapple first, and add the liquid til it gets about right. My layers were all poorly done, and my mom said I should have used dental floss, so I'll do that next time for sure. My daughter had it for her b-day, and didn't want to share. Making another for Easter! Yay!

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smccombs82

Cooking Level: Intermediate

Living In: Boiling Springs, South Carolina, USA

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Reviewed: Mar. 11, 2008

As described by one of my husband's employees, who got to taste this cake, this cake is soooooooooo awesome. I made it for my twin's first birthday and it was a success! But I made it for the first time a week before my babies' birthday and everybody was impressed. Even my sister who's not really into sweets kept calling me everyday to see if I had any leftover cake. Instead of using the serving & scaling system I just quadrupled everything, but it was a huge mistake because I ended up with lots of frosting. Even then I did O.K. I used a 12X18 pan (which is huge) and still did four layers. I ended up with 2-16 oz containers of frosting, which I will be using later. Thanks, Glenda for such a delicious cake recipe!

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Susy

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Reviewed: Mar. 3, 2008

Thak you, thank you Glenda for the post. I made very few changes, as I think it was nearly perfect on it's own. I used a butter cake mix instead of standard yellow (made with half butter & half applesauce), used fat & sugar free cheesecake pudding mix in the icing, reduced fat cream cheese and drained but reserved juices from the crushed pineapple to add back as needed. I topped it with chopped pecans and would decorate with coconut in the future too. My picky DH said it was "really good" and barely scraped any of the icing off. Guests couldn't get enough! I'll make this OFTEN!

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KVN2003

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2008

I made this into a trifle because it was easier for me to do and my kids could help. I had a pile of navel oranges to use up, so I used them (sweetened with Splenda) instead of mandarin oranges. I drained the pineapple and blended the fruit in the food processor before adding it to the pudding layer. This recipe is delicious any way you style it. Light, citrusy and creamy with every bite!

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Kaye

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Reviewed: Feb. 1, 2008

This is delicious. I made a few changes. 1. added grated orange peel to cake mix 2. instead of just water I put in about 1/2 c or orange juice in cake mix 3. I drained some of the liquid from crushed pineapple--this made for a stiffer frosting. This is yummmmmmmmy

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g pavao

Home Town: Westport, Massachusetts, USA

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Reviewed: Jan. 21, 2008

Great cake, will probably make it again. I made this for company and everyone enjoyed it, plus the presentation of this cake alone is great for when you are entertaining. It was a cold winter's night but this cake made it feel a bit summery inside our house - very light and refreshing. Also easy to make. Thanks for the recipe.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Jan. 16, 2008

This recipe was fabulous! I did not add the cool whip to the cream cheese mixture until the very end. I used the cream cheese mixture as the filling and reserved about 1/2 or 2/3 cup of the filling and added the cool whip to that for the outside of the cake. There was more "fluffy" stuff to make the outside really pretty and it made the inside really rich and decadent. I also toasted some coconut flakes and sprinkled them on top.

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sarjcraig

Home Town: Springfield, Ohio, USA

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Reviewed: Jan. 13, 2008

Didn't have the mandarin oranges but was delicious anyway.

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HEATHER316

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 9, 2008

To DIE for!!! To make this an easy fix I made a regular cake, let it cool then put med chunks in bottom of cake pan and a layer of topping then another layer of cake and another layer of topping. Easier than layers, and easier to serve. I also tried it with coconut cream pudding instead of vanilla! Fabulous!

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GIMMEYOURWILDS

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Reviewed: Dec. 3, 2007

This cake is absolutely heavenly! I hope heaven is as good as this cake! The only aleration I made was instead of using the water called for on the cake box, I used the pineapple juice drained from the can of pineapple. It was wonderful! It was even better on the 2nd and 3rd day. Keeping it in the fridge and waiting a day or so to eat helps all the flavors come out and really meld. Excellent recipe. I highly recommend.

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BakerDelight

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Reviewed: Nov. 26, 2007

This has become my favorite cake recipe. It was so easy to make and definetly a "million dollar cake" and so refreshing especially during hot weather with a glass of icecold icetea! Thanks for the recipe.

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CATHEKORN

Cooking Level: Intermediate

Home Town: Ewa Beach, Hawaii, USA

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Reviewed: Nov. 21, 2007

I made this cake for our Thanksgiving office party. It was a huge success! I didn't make it in 4 layers though. I use a 10x13 pan and just split the cake into two layers! It was gone in a flash at the party! Several people asked me for the recipe! The only suggestion I would have would be to drain some of the liquid from the pineapple, I found the icing to be a bit runny! I will be making this for Thanksgiving dinner with my family. I'm sure they will gobble it up!

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SNOOKUM98

Cooking Level: Expert

Living In: Rosedale, New York, USA

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Reviewed: Nov. 20, 2007

Grrreeaattt frosting but better cake when I used a white cake mix and substituted the water(from the cake mix) with orange soda.

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foodlover

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Reviewed: Nov. 19, 2007

I decided to make this for my boyfriend's birthday since he is not a fan of sweets and this cake hit the spot. He declared it the best cake in the world. I followed the recipe exactly except for the frosting, which I blended in a food processor to smooth out the chunks. Wonderful cake as is and I think I'll play around with it to get different variations.

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Flaquita

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2007

This is the best cake I ever had. Full of flavor. The only thing different I did was add coconut shavings on top and a few more maderin oranges for decoration. WONDERFULL !!!!!!!!!

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WICCAN54

Cooking Level: Intermediate

Home Town: Centerville, Texas, USA

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Reviewed: Nov. 4, 2007

Best frosting ever!!! I have made this more than a dozen times using all different fruits; strawberry, apricots, mango, peaches, and blueberrys all taste great.

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Wake&Bake

Cooking Level: Expert

Home Town: Pleasant Hill, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: Oct. 25, 2007

Holy Moly! This is the best cake EVER!! The only thing I did differently was used my mandarin orange juice in with the water that you add to the cake mix. You HAVE to try this cake!

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TinaUs

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Million Dollar Cake

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