Reviewed: Nov. 19, 2008

Wow, this was good. I cut corners by nuking the butter/margerine in a 13 x 9 glass cake pan, then sprinkled on the brown sugar (no need to stir/melt it in -- everything bakes together great). The rest I made according to directions (using yellow cake mix). It came out beautifully. Such an easy way to doctor cake mix and come up w/something amazing!

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Jill in Ankeny, IA

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Nov. 17, 2008

Excellent recipe, I added chunk pineapple, marichino cherries and mandarin oranges. Followed the rest of the recipe using the cake mix recipe from this site. Came out moist & delicious!

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 14, 2008

Excellent cake...Add pecans to bring it over the top! It really is the easiest cake to make, and it is SO impressive to company. They think you did something very special for them. I use a yellow cake mix, and if I am making it for just the family I use crushed pineapple (less presentation, more pineapply :) I also ALWAYS use pecans in the topping. This is very nearly the recipe I have been using since I was twelve from a kids cookbook. Thank you.

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NIKKILOU1

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Reviewed: Nov. 2, 2008

This came out perfect. I must admit, I was skeptical. I was afraid it would burn on the bottom before it cooked all the way through, but I was wrong. It worked out well.

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Bradley

Cooking Level: Expert

Living In: Jonesboro, Arkansas, USA

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Reviewed: Nov. 2, 2008

Great, easy recipe. Also can add pecans for extra flavor boost.

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Pam

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Reviewed: Oct. 25, 2008

Great recipe. Very easy to make and looks fantastic! It was the first item to disappear from the buffet table.

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ADRIAYN

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2008

This cake is awesome! It is sooo easy and good. I replaced the water in the cake directions with pineapple juice and used a yellow cake mix

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chelsieh

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 7, 2008

yummy.....it was a hit

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liz192

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2008

I cooked this in a cast iron skillet. It turned out phenomenal and everyone loved it. I put some crushed pineapple on the bottom for more of a pineapple flavor and put in pineapple juice for water, but other than that--made it exactly as written. It was eaten up within 1/2 an hour!

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Marialois

Cooking Level: Expert

Home Town: Saint Marys, Ohio, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Sep. 28, 2008

I made this for my 2 year old twins' birthday party and everyone loved it!

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Stephanie

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Reviewed: Sep. 27, 2008

This is a great recipe. I made it in a 13 " cast iron skillet and soaked the pineapple in coconut rum before baking. I served it with mango ice cream for a Hawaiian party. It was a hit!!!

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Sharon

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

Living In: Temecula, California, USA

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Reviewed: Sep. 27, 2008

This was a very easy way to make this cake. I tried VicRose97's method and melted the butter and sugar (which I cut both in half) together and spread this paste onto a pan that was arranged with pineapple chunks and cherries. Only reason for 4 stars instead of 5 because it is not dense like the ones my mom made from scratch... but I guess it's because this is a short cut recipe!

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Jo C.

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Reviewed: Sep. 15, 2008

Very moist and came out beautifully. I served this cake to my guests and they really loved it. Definitely a keeper and thank you for sharing.

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LIANA8500

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Reviewed: Sep. 8, 2008

this was the easiest and best tasteing cake I've had using a box mix .GREAT!

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mama Rose

Cooking Level: Expert

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Reviewed: Sep. 7, 2008

really yummy. It was light, and fresh and sweet without being too sweet. Oh and EASY! I'm not a fan of the bright red cherries so I put normal ones in instead which worked well. I forgot to substitute some pinapple juice for liquid in the batter, which I will try next time as I imagine it will tie it in nicely together, to keep the flavour consistant. Thanks. PS can't load a pic cause it was all gobbled up before I could get my camera out! haha

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JAC

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Reviewed: Sep. 1, 2008

I made this in a 9x13 pan, I had to cook it a bit longer than the box suggested, but it came out wonderful. Everyone loved it.

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Kylerzmom

Cooking Level: Expert

Home Town: Delavan, Wisconsin, USA

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Reviewed: Aug. 14, 2008

This cake is so beautiful and it always gets me a lot of compliments even before any one tastes it. I've made it 3 times now and it turns out great every time. There is always more than enough juice in the can to substitute for all of the liquid called for on the cake mix. I use the butter yellow cake mix that has pudding in it. Delicious!

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kellysc99

Cooking Level: Intermediate

Living In: Chatsworth, Georgia, USA

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Reviewed: Aug. 11, 2008

it was easy tasted great and came out great!

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PATLB

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 8, 2008

This turned out really good! I cut the sugar to 1 cup & used yellow cake mix. Also used 1 cup of the pineapple juice instead of water in the cake mix. This made a sweet, very moist cake. Next time I will use crushed pineapple instead.

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T L Dixon

Cooking Level: Expert

Living In: Olive Branch, Mississippi, USA

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Reviewed: Aug. 7, 2008

My Husband could not stop talking about this cake. I would suggest cutting down on the brown sugar cause it was very sweet. I used pineapple cake and baked mine for about an hour at 375F. Don't know if using a silicone bakeware had anything to do with it. Anyway, I made a whole 9in round cake and two mini ones with my stoneware.

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