Reviewed: Nov. 12, 2011

kudos to the contributor because this is a lovely moist cake. For our tastes we prefer to use either grated lemon or orange rind because artificial flavoring, especially lemon, takes away the fresh taste. Actually orange rind seems to marry better with pineapple.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Dec. 22, 2010

this is excellent - a big hit at the church potluck - However, I accidentally added a 20 ounce can of crushed undrained crushed pineapple and it didn't hurt the recipe at all. It was moist and delicious. I also used fresh lemon juice instead of the extract and added zest to both the batter and the icing.

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Reviewer:

ontee42

Reviewed: Dec. 6, 2010

Nice cake . . . tasted like a lemon cake - just not enough pineapple for me.

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Reviewer:

Hollie

Reviewed: Sep. 4, 2010

I doubled the recipe since I only had a 20 oz. can of crushed pineapple. Also, omitted the egg whites and used 6 full eggs instead. I also used Splenda instead of sugar since my husband is diabetic. Only used 2 tsp. lemon extract since others said they would have used less than what the recipe called for. I baked in two bundt pans, but could probably have put all in one. I only baked for 45 minutes since they were not full bundt cakes. Turned out fine, hubby and son both like it. I definitely recommend doubling the recipe.

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Reviewer:

Brenda

Reviewed: May 12, 2010

It turned out very good for my first home made cake. I would say it is more for a brunch than a dessert. The taste was very different I must say.

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Reviewer:

Monas06

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Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Papillion, Nebraska, USA

Reviewed: Sep. 14, 2009

This cake was very tasty and everyone in my family enjoyed it. That being said, it was nothing super-spectacular, just your ordinary yummy cake. I didn't have lemon extract, so I used orange and I also substituted 1/2 C apple sauce for half of the butter amount. No one thought it was very fruity at all, more like a typical pound cake flavor. Also, it was more of a "dessert bread" consistancy than cake (think cinnamon bread), but that could be because of my applesauce substitution, but that didn't take away from the cake at all - just a slightly different texture. I also had to add slightly more milk to the frosting mixture to make the frosting the perfect consistancy - it drizzled down the sides, but didn't quite make it to the plate.

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Reviewer:

Holly

Cooking Level: Expert

Home Town: New Berlin, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jun. 21, 2009

I loved this recipe as well!! I had a very ripe fresh pineapple and looked for a cake to use it with. This was it! I crushed the overripe fresh pineapple and used instead of canned and doubled the amount so it was very moist. The extra juices I added to the frosting to add more fresh pineapple flavor and it was a real hit!! This is a true keeper and expect to use it with other fruits in the future. PEACH?? MMMMMMMMMMM!!

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Reviewer:

stellalaluna

Reviewed: Apr. 10, 2009

I loved this recipe!!! Maybe next time I'll add more crushed pineapple!! For the glaze, I cooked a can of crushed pineapple w brown sugar n some butter...I wanted to garnish the bread w the pineapple when serving the bread, I used the liquid as glaze and poke wholes on the bottom of the bread w a fork... Turned out DELICIOUS!! this recipe is a KEEPER!! I encourage all to do this bread, if u love pineapple breads ;)

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Reviewer:

annie

Cooking Level: Intermediate

Living In: Miami, Florida, USA

Reviewed: Mar. 3, 2009

very disappointing...lemon flavour overpowers pineapple.

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Reviewer:

dina

Reviewed: Jan. 25, 2009

I have to agree that next time not draining the pineapple would be better. Mine came out a little dry. Other than that this is a pretty good recipe. Its great because Im not really big on cake, and this isnt an overbearing cake. All and all pretty good though.

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5 users found this review helpful