Reviewed: Oct. 22, 2011

I made these with a coconut cake mix and fresh pineapple (guessed on the amount). I thought they were delicious, like little Pina Colada cakes. Yes, cakes, not muffins. That is why I gave this recipe 4 stars and not 5. They do not have the consistency of muffins, at all. I would definitely make them again, however, possibly trying the white cake mix and mixing coconut in the batter.

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2 users found this review helpful

Reviewer:

Nancy

Reviewed: Oct. 9, 2011

Little dry for my taste, even after adding some of the pineapple juice to the batter. Nice flavor!

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3 users found this review helpful

Reviewer:

anthsar

Reviewed: Oct. 3, 2011

For me this was just ok. I get where its going, but mine were pretty dry and crumbly after spending 21 min in the oven. I would suggest either not draining the pineapple (as the batter was unusually thick) or reducing the baking time to 15-20 min.

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3 users found this review helpful

Reviewer:

Cristina

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

Reviewed: Sep. 20, 2011

I just made this today and they were so moist and yummy. I made it with french vanilla cake mix and it very very good. Definitely a keeper.

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3 users found this review helpful

Reviewer:

Debbbie

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Maple Ridge, British Columbia, Canada

Reviewed: Sep. 18, 2011

I went camping this past weekend and I decided to try this recipe in my propane operated oven....they were quick, fast and delicious ...my husband and other couple with us gobbled them up... I used the white cake from Duncan Hines..will be making these again when I go camping...ty!

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5 users found this review helpful

Reviewer:

jenny

Cooking Level: Intermediate

Home Town: Laval, Quebec, Canada

Reviewed: Sep. 18, 2011

I just made these this afternoon. I made them exactly according to the recipe, using the white cake mix and they are very moist and flavorful. They were easy to make, and absolutely delicious. Having my second one with a fresh cup of coffee right now. Could not wait for the coffee to be made so had to eat one before I had the coffee. Thanks neesienc, this is a definite keeper. Juneann

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6 users found this review helpful

Reviewer:

jalexander

Reviewed: Sep. 16, 2011

I used a coconut cake mix instead of white cake mix and whole milk ricotta. I also added 1/2 cup toasted, chopped pecans. Outrageously good! This is to correct my previous review. I didn't realize I had checked 1 star instead of 5. Duh.

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12 users found this review helpful

Reviewer:

JoAnn32789

Cooking Level: Expert

Living In: Winter Park, Florida, USA

Reviewed: Sep. 11, 2011

Great recipe and even for those who don't THINK they fancy pineapple! I didn't do the precise measuring, but just mixed the liquids then added the Ricotta then the cake mix and it came out fabulous. I did add a tsp of vanilla which added a nice little pop of flavor. No need to frost and definitely get the crushed pineapple that's in its own juice not sweetened in any way. Also, use REAL ricotta not low cal or diet. The muffins loose texture if you sub in the fake stuff.

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25 users found this review helpful