Reviewed: Nov. 9, 2009

I have to say I didn't love the day I made it. But, it really was so much better the next day. I ended up really liking this cake! I will definately make it again and I wouldn't change anything!

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Linds

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Reviewed: Sep. 16, 2009

A delicious, light cake with fresh flavor, & easy to throw together!

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JAN

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Reviewed: Nov. 13, 2008

I followed this recipe exactly except I did not have the pecans for the topping so I just left them out. It came out fantastic. It was super moist and sweet. Highly recommend. Thank you for posting.

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ashley21

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Reviewed: Mar. 23, 2008

I made this cake last night, my friends loved it. Wasn't too sweet. But next time I want to try and use fresh ripe pineapple for more of a pineapple flavor and toast the coconut in the oven before adding it to the carnation mixture. Will keep you posted on how that will turn out.... again, 5 stars was great and very easy to make. Thankyou for the recipe.

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Melledetta

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Reviewed: Mar. 1, 2008

This cake is awesome! Super easy to make. I think I could eat the whole pan by myself!

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gabrielle

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Reviewed: Feb. 20, 2008

The first and the best cake i have ever made and it was on my husband's birthday.I was crossing my fingers while baking it coz i never baked cake till that day(happened last week).I was surprised it came out so good my husband was like oh my god!i been through with some trouble though my first pan the cake fall apart, i guess i was too excited that i didn't wait even 10 min. before taking them out of the pan and the second pan i waited and i was glad it came out alright.i made 2 layers since my cake pan is not really the standard cake pan whatsoever since i dont bake.as long as it is round i thought that will work.I have to come up with some frosting to cover the disaster and it went all right and perfect with that vanilla chocolate frosting without the chocolate.a little decoration and BAM!!!i bake me a really really good bday cake for THE LOVE OF MY LIFE!!!!I highly reccommend it.

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cristy

Cooking Level: Beginning

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Reviewed: Dec. 17, 2007

OK - there is not a hint of chocolate anywhere NEAR this cake and i STILL love it...it's definitely best made at least 1 day ahead, as time goes by the flavors just get brighter and sharper and it's an insanely moist, yummy cake. Everyone who tried it at my husband's company potluck just adored it, it was very different than any other dessert on the table. I didn't change a thing and will make this - exactly as written - again and again!!!!

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christina b

Cooking Level: Expert

Home Town: Spring Valley, California, USA

Living In: El Cajon, California, USA

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Reviewed: Oct. 6, 2007

I took this to work along with my never fail texas sheet cake, expecting it to be the big hit. I got more compliments on the Pineapple Sheet Cake and they ate it up!!

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Janet M.

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Reviewed: May 14, 2007

So simple to make and is a hit with everyone! Will definately make again, hubby even requested it for his birthday.

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Lisa

Cooking Level: Intermediate

Living In: Hackettstown, New Jersey, USA

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Reviewed: Jan. 12, 2007

First time I made this cake was for a church function. Evidently it was well liked because I was asked for the receipe immediately. I love it. Except I baked it in a sheet cake pan and it took only 25 minutes and I doubled the icing receipe. I prepared the cake the night before and iced it the next morning. I'll absolutely make this again. I love adapting cake receipes to sheets cakes because it feeds more people and I like the texture it gives the cake.

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tweetybird

Cooking Level: Expert

Living In: Louisa, Kentucky, USA

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Reviewed: Nov. 22, 2006

I think this recipe is really delicious and I was very impressed with it. The frosting is more a glaze then a full blown frosting but tastes delicious. It's absolutely better the next day so make it ahead of time. Great Recipe!

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KUL567

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Tempe, Arizona, USA

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Reviewed: Oct. 30, 2006

This was not a good recipe.I made it for my husbands work who eats anything and they ended up throwing it out.Sorry not for me

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luv2cook2

Home Town: Carlisle, Pennsylvania, USA

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Reviewed: Aug. 19, 2006

Excellent! Moist and flavorful. I made it in two round pans rather than a 9x13 and doubled the pecan topping, using half for each layer. It was still warm when I put it together, as I was in a rush, so I turned the layers out into a similarly sized springform pan. It broke up a bit, but I managed to reassemble it and pour topping over each layer. I refrigerated it until ready to be eaten (the next day). It held together perfectly and everyone loved it. Thank you.

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Hotstuff

Home Town: Portland, Oregon, USA

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Reviewed: May 1, 2006

Yum! This cake is very moist. The frosting is wonderful & would also be good on a German chocolate cake. The recipe is quick & easy, too. A definite keeper.

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Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Mar. 13, 2006

Delicious cake! It is much better the second day so make it a day before you serve it for the best flavor. The changes that I made to lower the fat and calorie contents were halving the sugar in both the cake and topping with Splenda and using 4 oz. pureed bananas (baby food) and 4 oz. canola oil for the fat. I toasted the chopped pecans at 350 for 6 mins. to develop their full flavor. Thanks, Jackie, for sharing this wonderful recipe!

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P.Pedd.

Cooking Level: Expert

Home Town: Joanna, South Carolina, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Feb. 19, 2006

I've made this cake twice (so far) and my husband can't stay out of it. Very moist and yummy!

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LEAHINWA

Cooking Level: Expert

Home Town: Lawrenceville, Illinois, USA

Living In: Omak, Washington, USA

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Reviewed: Dec. 14, 2005

Light, moist cake. The topping did not thicken as I expected, but tasted okay.

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Diane E

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Reviewed: Jul. 31, 2005

Delicious!! My husband who doesn't even like coconut ask for seconds. A very moist, rich cake with a decadent topping. The buttery praline flavor of the icing is superb with the pineapple flavor of the cake itself. Also, very easy to make. Definately a keeper for us!!

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MEEZERGIRL1

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Reviewed: Jul. 9, 2004

I made this cake for a 4th of July cookout.It was easy to make and it was a hit. Everyone loved it.

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KJO10

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Reviewed: Jul. 7, 2004

This is a great cake. I've made it twice and the second time I added about 2 tbl pineapple juice to the icing. Let the cake cool before pouring on icing and also, let the icing cool to "warm". Thanks Jackie !

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AINSLEIGHSGRAN

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