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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Holly

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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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stellalaluna

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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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annie

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Mar. 3, 2009

very disappointing...lemon flavour overpowers pineapple.

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dina

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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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thecrickmores

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Reviewed: Jun. 29, 2008

Delicious and refreshing! Next time, I'll double it and fill a 12-cup bundt pan.

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Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA

Living In: Davis, California, USA

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Reviewed: Dec. 20, 2007

Loved the cake flavor. I drain the pineapple but I wish I didn't. It made it a little dry. Also added marchino cherries. Everyone loved it. Just next time I won't drain pineapple. Great cake to go with coffee..

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loriann

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Reviewed: Dec. 19, 2007

Not enough flavor, I found this recipes boring and without flavor.

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tango

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Sep. 14, 2007

Made this for Father's Day and my Dad's birthday because he's such a big fan of pineapple. He loved it, with the entire family! Not an overwhelming pineapple or lemon flavor either.

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Elizabeth

Cooking Level: Intermediate

Living In: Lombard, Illinois, USA

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Reviewed: Sep. 9, 2007

Looking for a recipe to make your night? Then you've found it! This bundt cake is one of the best cake recipes I've come across in a while! My youngest daughter had a tropical themed birthday party just two weeks ago, so I made this cake for her because I'm trying to keep her away from all the sugar in bakery cakes! She loved it, and all I had to put on was a little vanilla glaze! This recipe was perfect without the exception of wanting the pineapple undrained. The cake has plenty of pineapple flavor without the pineapple juice, and adding the extra juice will just make the cake soggy and too moist and watery tasting. I would really advise you to drain the pineapple if you want to end up with something beyond okay! Thank you for making my daughter's birthday, Taste Of Home Magazine.

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