Reviewed: Jan. 20, 2005

This was very good - it had a tasty, crunchy, crusty exterior and moist interior. The directions didn't specify whether the beating should be done by mixer or hand, so I beat by hand which probably accounted for the homey, coarse texture (which I prefer). I think this cake could be improved by a combination of spices as an earlier reviewer had suggested,and I did cook it an additional 10 minutes - it looked a little jiggley although the knife came out clean. I had half a block of leftover cream cheese in the fridge, so I beat that with the pineapple juice and then added the 10X sugar. I spooned that over the cake and topped with additional walnuts. I took the cake to work for a bake sale, and had several comments on the beautiful appearance of the cake and 2 requests for the recipe. I will definitely make this again, as I love Bundt cakes for their ease of frosting.

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Reviewer:

KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: May 4, 2004

Right on! Super!

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MONNALIKI

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Reviewed: Dec. 2, 2003

Awesome and fairly easy. Freezes well. A keeper.

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NURSE24HR

Cooking Level: Expert

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Reviewed: Feb. 3, 2003

Great cake! Easy to make and excellent results.

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JUSTABUMPKIN

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Reviewed: Aug. 9, 2002

I looked and looked for this one recipe. If you like carrot cake you'll LOVE this one!!!

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DIXIED

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Reviewed: May 24, 2002

I had to cook this baby longer...it overflowed my pan..however the taste made up for it..everyone enjoyed including the kids and myself... these would make great cupcakes too..

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MOMMYPLUS6

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Reviewed: Apr. 9, 2002

I made "Mom's Pineapple-Carrot Cate" for an Easter Sunday dinner that I was invited to. It was moist and delicious--everyone loved it! Only changes I made was adding 1/4 cp. more oil, & also added 1 tsp. ea. nutmeg & allspice & changed 2 1/2tsp. cinnimon to 2 tsp. Instead of Bundt pan I used 9x13 pan. It's definite a 5-star winner!

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MARLENE MCCAFFREY

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Reviewed: May 2, 2001

I had so many problems with this recipe. I have a Pampered Chef spring form bundt pan, that is 10 inches but too small for this recipe. I had to change the cookie sheet under the cake 3 times during cooking. Once the cake was done though it tasted awesome. My husband and step father really enjoyed it. I will reserve some batter for cupcakes next time I use this recipe. Thank you

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GROTE

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Reviewed: Apr. 19, 2001

This is the best cake ever! Try it with almond extract instead of vanilla. This is definetely a new favorite in the family.

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KRISTIN WALL

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Reviewed: Apr. 16, 2001

I had to bake this for 60 minutes. I would advise cooling it much longer in the pan, as some of it stuck to the sides when I turned it out. Overall it is a 5 star cake. Delicious. Even the pickiest member of my family loved it. Thanks. I will be making this recipie again.

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GRAMMY001

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Reviewed: May 30, 2000

Fast and easy, my grandkids loved it!!

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VIVROBBINS

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Reviewed: May 19, 2000

This cake was moist, flavorful, and yummy! I bake it for a community dinner and receive many compliments and requests for the recipe. I added lemon juice and zest to the cream cheese frosting which enhanced the cake even more.

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MAV

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Reviewed: May 17, 2000

I prepared this cake to take to a sports banquet for my daughter's track team. It was quite a hit! It took a bit longer to bake than the recipe called for, though.

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MELODYSOCCERMOM

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Reviewed: Apr. 24, 2000

I made this for Easter. I made cream cheese frosting that was a bit thin so that it would flow down the sides. Very rich but, good.

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CHEF AMY

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Reviewed: Apr. 24, 2000

I usually don't bake from scratch but wanted a carrot cake for Good Friday. This was excellent. It did take longer to bake that called for in the recipe but may have been due to small electric oven at camp. An Eggcellent Easter Cake.

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