Reviewed: Apr. 22, 2012

I doubled the recipe & made 2 pan style single sheet cakes & used white cake mix. I doubled everything & mixed 1/2 smart balance margarine & 1/2 unsalted butter. I also made it 1/2 low fat & half regular cream cheese. I added 4 more oz. of cream cheese to the icing(because it was too sweet & 1/4 tsp. almond extract. It made it more of a cheese cake icing flavor. I used chunk pineapple 20 oz. (it worked perfect in the mixer) I made it the night before, refrigerated it and served it for our church picnic. I froze the second cake!

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Reviewer:

girlprince

Reviewed: Apr. 20, 2012

Easy and great cake! We added one egg and reduced the amount of powdered sugar in the frosting to 3 cups. We didn't have any trouble with the cake falling apart - it was perfect - only trouble we had was fighting over the last piece. :)

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Reviewer:

Sally

Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA

Reviewed: Feb. 18, 2012

I gave this a three star because the frosting is Amazing! The cake was bland and dry. Probably will not make the cake again, but will be using that frosting for other cakes!

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Reviewer:

IMSHYNOMORE

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Reviewed: Nov. 21, 2011

GREAT recipe! my husband loves pineapple upside down cake and this is going to be his second favorite (first favorite for me). Like others, I added 3 eggs but other wise made no changes.

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Reviewer:

Clunythescott

Reviewed: Jun. 4, 2011

I used 4 eggs, added a package of instant vanilla pudding, no pecans and topped with canned cream cheese frosting.... DELICIOUS!!!!!!!!!!

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Reviewer:

Cooking Level: Expert

Reviewed: May 21, 2011

We weren't crazy about the flavor of this cake. I thought it was on the dry side as well. Won't make again. sorry!

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Reviewer:

Momof3

Cooking Level: Expert

Reviewed: May 8, 2011

THIS IS A GOOD, QUICK CAKE. I USED THE EXTRA EGG AND I THINK IT HELPED KEEP THE CAKE FROM CRUMBLING MUCH. I ONLY SPRINKLED TOASTED PECANS ON TOP OF FROSTING. I ONLY NEEDED 3 CUPS SUGAR FOR THE FROSTING. I ALSO BAKED IT IN A 13X9 GLASS BAKING DISH. USED BUTTER INSTEAD OF MARGARINE. I WILL MAKE THIS AGAIN.

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Reviewer:

Suefood

Reviewed: Apr. 20, 2011

This cake is awesome! The pineapple chunks along with the nuts, make a great combination. And the icing really sets it off.

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Reviewer:

MDB

Reviewed: Mar. 24, 2011

Great recipe, didn't add pecans, did add 1 tsp rum extract and the fourth egg. Baked in 13x9 pan, came out great. For cream cheese icing, I added tsp rum extract, tbsp triple sec and conf. sugar to taste. 4 cups a little too much. Topped with toasted sweetened coconut. Delish!!!!

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Reviewer:

melissaseals

Reviewed: Feb. 22, 2011

So yummy!! My husband & I loved this cake. I made it in a 9x13 & baked it for 20 minutes...came out perfectly. I added a little brown sugar to the pecans that I sprinkled on top. I used Betty Crocker cream cheese frosting, if you love frosting, you might even want to use 2 containers. Very moist & delicious! Thank you, Linda for the wonderful recipe :)

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