Reviewed: Sep. 7, 2009

Thanks, Linda, for a scrumptuous, easy recipe. I would give it 10* if I could. Only thing I did differently is that I used a pineapple cake mix & a 13" by 9" pan. Oh yea, I did add more pecans because I'm a nut who loves nuts!!! :)

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myree

Cooking Level: Beginning

Home Town: Gadsden, Alabama, USA

Living In: Freeport, Florida, USA

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Reviewed: Jul. 28, 2009

This was tastey but did tend to fall apart. I used 2 8" pans; put in freezer and cut them so I had 4 layers. I popped them back in the freezer and frosted them while they were still frozen. I used cool whip as I didn't know how the cream cheese frosting would hold up.I cut the first slice while frozen for photo. Because it took a couple of tries to get nice slices. I ended up cutting all the cake and placing on dishes while frozen so they would look nice. By the time we were ready to eat desert they were thawed. If I make again I would use a 13 x 9 pan.

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nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

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Reviewed: Apr. 5, 2009

this is simple and delicious. the only things i changed: used 9x13 pan (because i don't have three round pans and others said it fell apart, which i can see happening because it's so moist!) and i sprinkled nuts on top of frosting rather than in it (i though it would look nicer). it was wonderful and everyone loved it. thanks for sharing!

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babsosborne

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Mar. 20, 2009

This cake is soooo moist and to die for. I used half sour cream/cream cheese and it still was perfect. Definitely recommend it!!!! Took me 5 minutes to throw it together in a 13x9 pan!!!

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Christina

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Reviewed: Sep. 17, 2008

Excellent cake! It tastes good just as the recipe states OR sometimes I add some more pineapple juice and some crushed pineapple between the layers as well.

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lady magnolia

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Reviewed: Aug. 3, 2008

I used a yellow "pineapple" DH cake mix and subbed applesauce for the margerine, and used 3 eggs. Baked in a 9 x 13 pan to take to a reunion. No icing for us, we made it into a strawberry jello POKE CAKE. WOW, it was a super hit. One of the best and easiest cakes I've ever made.

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momkat

Cooking Level: Expert

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Reviewed: Aug. 2, 2006

This cake is delicious. I baked it in a 9 x 13" pan so I didn't have a problem with it falling apart as other bakers had.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: Apr. 18, 2006

I made this recipe as written, but with only 2 layers; and while the flavor was VERY GOOD, the cake absolutely fell apart and crumbled when we tried to slice it. Maybe others' suggestions of adding an extra egg would have helped -not sure.

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L.Serpa

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Reviewed: Jul. 16, 2005

This cake went over very well with my family. I made the three layers as suggested and they were very thin..I might make only two next time. I added an extra egg to the mix and used a store bought cream cheese frosting then added flaked coconut to finish off the outside. My husband said it was one of the best cakes he's had and my father in law, who loves fruity cakes, thought it was great. Will definitely make this one again.

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LIAMSMAMA

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Reviewed: Jun. 27, 2005

MY FAMILY AND MY NEIGHBORS LOVED THIS CAKE (I SHARED WITH EVERYONE). IT WAS SUPERMOIST AND EASY TO MAKE.

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JANBRET

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Reviewed: May 10, 2005

This is a very moist cake. It's almost *too* simple to make and everyone loved it. This is a lot better than any dry pineapple dessert I've ever tried.

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HCRANE

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Reviewed: Jun. 6, 2004

This is a great recipe. I add marichino cherries and some madarin oranges to it too. I decorate cakes as a hobby and this is one of my most request cakes.

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TIGGERTUDE

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Reviewed: Apr. 25, 2004

Turned out very gummy. I would not make this recipe again.

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ENTHUSIAST

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2004

This is a very tasty cake. I also added sour cream instead of yogurt and baked it in a 13 x 9 pan. Yum!

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LVFOX

Cooking Level: Expert

Home Town: Santa Barbara, California, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Feb. 19, 2004

WOW! This cake is so moist! There wasn't a bite left. Thanks for sharing this wonderful recipe!

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KHW

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Reviewed: Jan. 4, 2004

A great cake! For convenience, I use a 9x13" rectangular pan, (still the same number of servings). If you DO want to be "elegant" use the 1, or 2, layer pans, suggested. But, however you bake it -- it tastes great!

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SELEA

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Reviewed: Nov. 19, 2003

It was a very good cake and easy to make. I loved it and my family did to.

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JENNJEN

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Reviewed: Aug. 11, 2003

Yum! Made it with my favorite butter recipe cake mix and it was a "touch of heaven" with a store-bought caramel frosting.

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LMINKER

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Reviewed: Jul. 29, 2003

I think this taste has a great pineapple flavor! I wouldn't want it to taste solely like pineapple. It's a very easy cake to make, and very tasty. I don't see how this would be a 3 layer cake, though. I made mine only 2 layers, and I would've had to make very thin layers to get 3 out of it. My cake was also really really soft, not sure what happened, but I'm pretty sure it had to be something I did. It fell apart as I was frosting it(and yes, I did let it cool). I will try this again down the road and see what happens.

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SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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Reviewed: Jun. 26, 2003

This cake turned out great! I used this easy recipe in a two-layer cake that was one layer coconut cake and one layer of this precious pineapple. Voila--a pina-colada! The pineapple taste is subtle but definite. The cake was for a large party, so I doubled the recipe with no problems. I left out the pecans, and didn't miss them. Moist and yummy!

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