Reviewed: May 25, 2012

This is a very dry bland cake. Even my grandson spit it out from a 3year is bad. ?

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Reviewer:

Kristi

Cooking Level: Expert

Living In: Cantonment, Florida, USA

Reviewed: Mar. 31, 2012

I was a little disappointed because the cake got stuck in the pan and fell apart in some areas. I don't know where I went wrong because I even sprayed the pan with Pam. Anyhow, everyone loved it and I'll give it a second try. Thank you.

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Reviewer:

dublinireland05

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Reviewed: Jan. 31, 2012

I loved this recipe!! only thing I used different was used the circled pine apple!

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Reviewer:

mariebluelily

Reviewed: Jan. 29, 2012

I adore scratch recipes and this one "takes the cake"! Had to delete the walnuts as I'm allergic and used the pineapple rings. Used all the juice too as several reviewers suggested. Hubby ate a whole fourth of the cake last night and declared it was the best he'd ever eaten (and he's eaten a lot of cake in his 60 years!!!). Thanks!!!

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Reviewer:

Emily Tisdale

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jan. 23, 2012

Pretty straight forward recipe. I followed the directions as written here and had a decent end result. I say decent because I frankly thought the cake was too dry and lacked flavor but my boyfriend LOVED it. All in all, I think it's worth making and tweaking until you get it just right.

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Reviewer:

ajones10

Reviewed: Jan. 3, 2012

Oh it is fantastic! I followed the recipe almost exact - i didn't have any cherries and my pineapples were just a 20oz chunked pineapples can. I used almost all of the pineapple juice in the can per other reviewers recommendations. I will make so many times!!!

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Reviewer:

Jo'L

Cooking Level: Intermediate

Reviewed: Jun. 5, 2011

I like the idea of this cake because it used crushed pineapple instead of the rings. Made for better distribution and pineapple in every bite. I only used 2 tablespoons of shortening and then added 1/4 cup applesauce. No cherries. I added pecans but think I would like it better without any nuts. Really moist and good flavor, even with reducing the fat!

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: May 30, 2011

This recipe is incredible. It tastes wonderful and the cake is so light that you can even eat it after a heavier meal. I wouldn't change a thing.

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Reviewer:

Foodie56

Reviewed: May 15, 2011

I made this with a yellow cake mix, but made the topping as directed. I did use a pineapple ring in the middle, and omitted the cherries. It was wonderful, and got rave reviews. Super easy and fast!

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