Pineapple and Pecan Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 6, 2014
The cake was super bland. I had a feeling it would be so I added about 2 tbsp butter, and 1/4 c brown sugar to the pecans to make a caramel like coating on the nuts, then sprinkled them on top of the cake and half mixed them in before baking. The texture was OK, nice an dense like a carrot cake. Add cinnamon and vanilla and I think it would be good. I also added an extra 4 oz cream cheese, and cup of pwdr sugar to the frosting. I'm glad I did, the extra cream cheese frosting made up for the bland cake!
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Reviewed: Apr. 7, 2014
i just baked today this recipe and is amazed that cake with no fats/oil can taste so nice too! But I also used 1 cup of sugar only after reading the reviews...! Nice & thanks! :)
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Photo by lutzflcat
Reviewed: Dec. 5, 2013
This is a good cake, but there's another recipe on this site that I prefer for pineapple and pecans. Two cups of sugar for the cake seemed excessive to me, so I cut it to one, and that was more than enough sweetness for us. I checked the cake at 30 minutes, it was already very brown and slightly overcooked, so watch your time. Although the cream cheese frosting is tasty, the one thing that I didn't like is that it just never really set or hardened at all, stayed very gooey.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Sep. 5, 2013
GOOD MOIST CAKE. ONE CUP SUGAR IS SWEET ENOUGH. NO NEED FOR ICING. MAYBE SPRINKLE OF POWDERED SUGAR.
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Reviewed: Aug. 31, 2013
Been using this recipe for years.... excellent !!!! so moist and tasty... I also add coconut ..however, have never toasted pecans first...must try that next time...
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