Reviewed: Jun. 29, 2008

A very interesting cake - mine turned out fluffy and sticky, a little chewy. The top did get brown, but not excessively so. The inside was a nice golden yellow. The flavor was good, it had some nice pieces of pineapple but wasn't too sweet. I cooked mine for 15 min at 350 but turned the temp down to 325 when I saw the top starting to brown. I then cooked it for another 16 or 17 minutes until the inside was done. Very, very easy.

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Kel

	Cooking Level: Beginning Home Town: Salisbury, Maryland, USA Living In: Glassboro, New Jersey, USA
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Reviewed: Apr. 9, 2008

The cake is interesting...I made a few changes. I added about 1/2 tsp of cinnamon. Since it was pretty brown after just 20min, I covered it with folio and continued to bake for an additional 25min.

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chocomonster


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Reviewed: Jan. 29, 2008

Was easy to make and tasty too. It gave me an idea also to add to it. I cut the pinapple in 1/2 and added manderine orange to it it also taste great. When done I sprinkled alittle cinnamon on top and whipcream.

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Turbo

	Cooking Level: Intermediate Home Town: Auburn, Maine, USA
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Reviewed: Jan. 6, 2008

My cake also came out brown. It was a birthday cake for lady at work and my first time baking it so I had to try it. Now I have to either make a new cake or find a plate to put it on. It's very big but tasty. I made my own buttercream frosting.

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Lori

	Cooking Level: Intermediate
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Reviewed: Oct. 5, 2005

Perhaps I did something wrong, but I'm pretty sure I followed the recipe exactly. My cake was very brown after 30 min, but it was still raw inside...it took 50 min to bake completely, so all the edges ended up being really brown (after 30 min I turned down the oven temp to try and prevent over-browning). The cake itself was also brown on the inside, which I thought was strange. It had an ok texture, but it didn't have much of a pineapple flavor and wasn't very sweet. Maybe using pineapple in syrup instead of natural juice would have worked better. I'd also do it at a lower temp. right from the beginning if I were to make it again. On the plus side, it was easy to make and there wasn't much clean-up required!

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Sarah C


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Reviewed: Jun. 20, 2005

This was a very easy cake to make, and I had high hopes since no oil was used. It came out looking nice, and it was very spongy. However it's way too moist - I covered the pan with plastic wrap and the next morning the entire top of the cake came off with the wrap! So, I couldn't use it for it's intended purpose (Father's Day picnic). Also, since it's such a moist cake I was worried about it getting moldy in room temp, so I'd suggest others keep it in the fridge when storing.

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NOELLER67

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: May 25, 2005

A really easy and yummy cake! Almost spongey in texture, unlike most cakes w/o fat, which can be overly moist (good in some cases - ie brownies - but not in others). I cut the sugar by 1/2 a cup and also used pineapple in natural juice. I also baked it in a loaf tin rather than in a sheet pan, so I had to increase the cooking time slightly. This was perfect for our indoor picnic! Thank you Beverly!

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FADEDDREAMS

	Cooking Level: Intermediate Living In: Braintree, Essex, England, U.K.
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Reviewed: May 23, 2005

Even with chunked pineapple in a Bundt pan, it was still incredibly easy and extremely tasty. Got rave reviews by everyone who ate it!

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MEGMOMSTER

	Cooking Level: Intermediate Home Town: Cumming, Georgia, USA Living In: Birmingham, Alabama, USA
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Reviewed: Jul. 11, 2004

I used a square cake pan, and baked longer...It was very delicious and simple ingredients (without butter?) WOW! I even over baked it a little, but it was still great. THANKS for the recipe! Bam Bam!

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Bam bam!


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Reviewed: Jul. 7, 2004

This cake is delicious yet so fast and easy.I dont have a sheet pan so I used a large spring form.I lowered the temp to about 160 and baked for 50 minutes.I served it with vanilla ice cream and a warm mandarin orange sauce.Both my husband and I loved it and it is something I will make again and serve to guests.For those of you who might like to try it this way,the sauce is simply made with a small can of mandarin pieces with juice,1/4 c sugar,1 Tbsp lemon juice and 1 Tbsp corn starch.Mix the 3 ingredients in a small sauce pan,bring slowly to a boil and allow to boil gently for about 3 minutes or until thickened.Enjoy!

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TINAROB1


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Reviewed: Jun. 27, 2004

Excellent recipe! I'm sure it would be great with cream cheese frosting, but still is great just as is - and a lot less fat!!

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JEA315


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Reviewed: Jul. 15, 2003

This cake definitely needs cream cheese frosting. All in all, it's pretty good. The cake is moist, although not very sweet. You can't feel guilty eating it though!

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CHRISTY191


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Reviewed: Jun. 13, 2003

We really liked this cake--not too sweet. It could not be easier to put together. I used it for an adult's birthday cake with Cool Whip on top. It will def. appear again in this household. Weight Watchers---4 points for a good size piece. Enjoy guilt free!

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GAYLAF


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Reviewed: Jun. 4, 2003

This is excellent and so easy!!! The cream cheese frosting suggested previously is the perfect accent!!! Thanks so much!!

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SUEMAMA


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Reviewed: Jun. 2, 2003

excellent cake.this was very moist and very good with cool whip topping.i'll be baking this one again for sure.

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SINGA


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Reviewed: Aug. 29, 2002

I've been making this recipe for two or three years. I put a cream cheese icing on it. It's simple and SO good!!

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pugboyz


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