Reviewed: Nov. 15, 2009

I followed this recipe to a T and the cake turned out very dry and very dense.

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Jessica U

Home Town: Grand Junction, Colorado, USA

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Reviewed: Nov. 11, 2009

Much too dry......3cups of flower?

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Blue Ribbon

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Reviewed: Nov. 6, 2009

too much flour

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Sugacube

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Reviewed: Oct. 16, 2009

The topping was delish! but the cake for me was not good. I added the almond extract as some suggested, which did give it a nice flavor. Some of you said yours was very dense, mine was really flaky but just lacked flavor. My husband on the other hand really likes it.

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Ditzy Dahlia

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Reviewed: Sep. 11, 2009

I didn't have any brown sugar for the glaze so i used white sugar, used pineapple rings with cherries in the center, and baked in a bunt pan. had to cook about 10-15 extra minutes.turned out great!!

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Kristin

Cooking Level: Intermediate

Home Town: Schererville, Indiana, USA

Living In: Crown Point, Indiana, USA

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Reviewed: Aug. 11, 2009

Our cake was wonderful! I doubled the topping and added pineapple rings with cherries for decoration. We loved it! Will save this for special occasions.

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Andrea

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jun. 29, 2009

I did not like this cake at all..I think it calls for way too much flour because it's very dense, almost like you're eating pudding. (It's definitely not undercooked...just very dense.) Too bad I made it for a luncheon today. :( lol

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Noty

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: May 27, 2009

A beautiful cake, but I must agree with some of the other comments... The cake itself is bland on its own. All it has for flavor is a little vanilla and sugar. Next time I'll try some of the variations with crushed pineapple in the batter. I also like pecans and extra brown sugar-butter mixture for the top...

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vanessa!

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Reviewed: Mar. 29, 2009

I'm not sure what I did wrong, but this came out dry and flavorless for me.

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*Sarah*

Cooking Level: Intermediate

Living In: Franklin, Massachusetts, USA

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Reviewed: Mar. 11, 2009

A box cake mix would have been a lot easier and a lot tastier. The cake is super bland.

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Meagan E

Cooking Level: Beginning

Home Town: Virginia Beach, Virginia, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Mar. 10, 2009

I absolutely love pineapple. There aren't too many ways you can serve it that I won't eat it, but I was not at all impressed with this recipe. It came out more like a shortcake and was way too dry. I waited a day as the recipe suggested and still wasn't happy. I will definitely be looking for another recipe.

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sandysue

Home Town: Pana, Illinois, USA

Living In: Springfield, Illinois, USA

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Reviewed: Mar. 4, 2009

PERFECT. I knew this was the recipe for me b/c of everyone saying it was too bland. My fave versions are fluffy and biscuity and not really cakey... this was awesome. The #1 trick is to get the brown sugar, butter, and pineapple cooking while you make the cake and when it's bubbling pour the batter on, it makes a big difference.

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JulieBlair1979

Cooking Level: Professional

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 25, 2009

I am an experienced baker but this was my first time making this cake. You could taste too much of the flour at first but after it sat for a day it was much better. Still a good recipe in my book!

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Wingedwhisper72

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 4, 2009

disappointing version...could barely tell i was eating a pineapple cake..live and learn

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DEANNE108

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Reviewed: Jan. 1, 2009

This recipe makes the most delicious cake! I halved the recipe, used oil instead of butter (making sure to cream the sugar and oil together very thoroughly with an electric mixer), baked it in an 8x8 pyrex pan and it still turned out great! This is possibly the very best cake I have ever tasted! Thanks for this great recipe!

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Holly Ann Pete

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

This was the first time I've ever made this cake before. Everyone loved it and it tasted great! I did double the brown sugar and butter as others suggested and if I didn't I don't think it would have tasted as good. I also substituted half the milk with pineapple juice and it came out very moist. Will make this again next year!

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consuella

Cooking Level: Intermediate

Home Town: Eureka, Missouri, USA

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Reviewed: Dec. 16, 2008

i halved the recipe and used butter instead of shortening. pretty yummy if you ask me! the cake part coud be bland but if you use a coconut extract instead of vanilla or a dash of rum you can liven up the flavor! i used a tsp of rum with the brown sugar and pineapples. so good!

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EricaD521

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Reviewed: Oct. 24, 2008

The cake part is fairly bland, I added about 1/8 to 1/4 tsp of almond flavoring. Improved the taste! The Pineapple bottom is yummy. I still prefer the Dunkin Hinze recipe that uses boxed yellow cake.

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Christopher

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: Oct. 10, 2008

Way too much flour

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Amanda Amazeen

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Warren, Michigan, USA

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Reviewed: Sep. 29, 2008

Very good and easy. Not too sweet and great texture. Halved the recepie for a smaller cake and baked in a 7" round corningware dish. It took 55 minutes, and came out perfect, yum!

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