Reviewed: Jan. 15, 2011

I made this in a 9 x 13 pan, and it took about an hour and 10 minutes to bake. I covered it halfway thought with foil when it started to brown, and turned the temp down to 250. I too noticed that it was brown on the inside when it was done, and not as sweet as I had hoped. However, it was very easy to make, and very tasty!

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Reviewer:

JAJenkins

Reviewed: May 29, 2010

This had a good taste, but the consistency was weird -- way too gooey and sticky.

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Reviewer:

Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

Reviewed: May 18, 2010

I thought this was ok but it had an odd texture - it was too moist for me. Also, I felt it tasted like it's missing something, a bit of salt might help that.

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Reviewer:

Suzanne

Cooking Level: Intermediate

Home Town: Lakewood, Ohio, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Jun. 20, 2009

This was a little bland and pasty, but it had a nice taste. I give it a thumbs up.

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Reviewer:

Stevie Bowden

Reviewed: May 14, 2009

Made this exactly as written, and everybody loved it and wanted the recipe..great recipe, thanks! Next time I am going to add chopped pecans.

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Reviewer:

BaylorMom

Cooking Level: Expert

Living In: Odessa, Texas, USA

Reviewed: May 7, 2009

Spongy, moist and sticky. The texture doesn't taste like eating a cake. It took me 55 minutes to bake the whole cake.

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Reviewer:

JANELIM

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

Reviewed: Feb. 26, 2009

I followed the directions exactly - how could I not? They were simple and straight forward. The cake caved in the middle, the top browned a lot, and the cake didn't even taste good. I was trying to find a recipe that didn't call for butter/margarine/shortening as I was out - I should have just waited until I went to the grocery store. I'm sorry for the negative review, but this just wasn't good.

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Reviewer:

Alisa Beth Salois

Cooking Level: Beginning

Home Town: Palm Bay, Florida, USA

Living In: Reading, Berkshire, England, U.K.

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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Reviewer:

Kel

Cooking Level: Beginning

Home Town: Salisbury, Maryland, USA

Living In: Glassboro, New Jersey, USA

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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Reviewer:

chocomonster

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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