Reviewed: Jan. 19, 2012

I added a few raisins to my cake batter....major hit!!

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Reviewed: Sep. 30, 2011

I have been craving pineapple cake for a while. I pretty much kept to the recipe, except i used pecans instead of walnuts. Also,I was short on pineapple juice so I added a touch of light rum instead of water. It was incredible.

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spencer32221

Reviewed: Aug. 30, 2011

wow...i loved it! i followed most of the recipe, using a 9 x 13 pan and definitely doubled the topping. i also used a 15 oz. can of crushed pineapple, there was enough juice to replace the water in the cake mix. i decided to put about 1/2 cup of the pineapple in the cake mix...it took a lot longer to bake, but was so worth it. i didn't use nuts. now...how to hide it from my husband so it lasts a few days?? :o) thanks!

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kimszoo

Cooking Level: Intermediate

Reviewed: Jul. 13, 2011

My family loved it. I also added cherries to mine!

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ladyray

Reviewed: Nov. 5, 2010

Love this. I make it with homemade coconut frosting. Yum Yum. Everyone loves it.

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Swtbluis

Reviewed: Jul. 21, 2010

EXCELLENT! My husband, 20 mo old son and I have literally eaten almost the entire cake in 3 days! I did make a mistake by not reading the recipe correctly and accidentally added the butter, brown sugar, cinnamon mixture to cake mixture. I just remade it and threw it together anyway. It was soooooo good and sooooo moist. I doubt you'd need to do what I did for it to be really moist.. but I would recommend adding the cinnamon and maybe a little brown sugar to the cake mix though.

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CHRISTINE5014

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Reviewed: Jul. 11, 2010

This was good, but I did use a 20 can of pineapple and adjusted accordingly. I didn't care for the cinnamon, so next time I will leave it out.

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DAWNMARIEF

Reviewed: Nov. 17, 2009

Great cake - I am not usually a cake mix lover, but had one on hand. I used a 9 x 13 cake pan, and used a 20 ounce can of pineapple rings (because that is what I had in my pantry!) - will try as written next time - easy, delicious & fast. Best eaten warm right from the oven (gets a bit soggy by the next day).

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Jennifer C.

Home Town: Plymouth, Minnesota, USA

Living In: Minnetonka, Minnesota, USA

Reviewed: Nov. 1, 2009

Excellent! Very moist, delicious, and easy to make.

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Krista

Cooking Level: Expert

Home Town: Wautoma, Wisconsin, USA

Living In: Granger, Indiana, USA

Reviewed: Oct. 25, 2009

I made it exactly as directed. It would be better with more of the pineapple brown sugar mixture at the bottom as that was the best part. It was a very refreshing cake - better than something out of a box but not as good as I expected. It took much longer to bake than in the recipe so maybe mine was a bit more dry because of this. I added a cool whip/vanilla pudding/pineapple mixture of icing and put it on top of the cake which made it even nicer.

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