Reviewed: Sep. 5, 2009

EXCELLENT! A hit with everyone! I didn't make any changes to the recipe! Thanks so much!

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Reviewed: Aug. 26, 2009

I had a piece of cake at a function that I loved, I came home and looked up what I thought it might be and THIS WAS IT!! I was so excited! This is SOOOO GOOOOD!!! Moist, and flavorful. I lessoned the sugar to 1 1/2 cups. I also thought that 1/2 cup nuts couldn't possibly be enough in the cake. Turns out, 1 1/2 cups is a little too much. But, none the less, this is now my favorite cake! Thank you for a wonderful recipe.

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CHRISTINEHILL

Cooking Level: Expert

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Reviewed: Jan. 3, 2009

This cake is so good. A friend at work calls this Texas Pecan Cake. Like others I only used 1 teaspoon of vanilla in the cake and 1/2 cup butter in the icing. I was worried about how brown the cake get on top while baking. I baked the caked for 45 minutes. Thanks for a great recipe.

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GM7505

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Reviewed: Feb. 12, 2008

I too have made this cake for over 30 years. It is so moist and yummy. I use black walnuts in my batter and black walnuts in the icing....just gives it a little more kick. I sometimes sprinkle a little coconut on top of the frosting.

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GOLFBHARD

Living In: West Lafayette, Indiana, USA

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Reviewed: Feb. 1, 2008

This is an old, tried and true pineapple cake recipe that's been around for over 30 years--that's how long I've been making it anyway! What's so interesting about this cake is that it has no butter, oil or shortening! It goes by many names, but no matter what you call it it's moist, delicious, pineapple-y and mixes up in no time. I think I like my frosting better tho'...only 1/4 cup butter, which I believe really gives it more of a cream cheese taste, and 2 c. powdered sugar.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 8, 2008

Thank you very much for this recipe. Everyone, including myself, in this family really likes it very much. I've made it quite a few times and will always make it. Thank you for letting me see it.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: May 19, 2007

I love this recipe and everyone who eats it asks for the recipe. I just made it again for someone's birthday at work (their request) and am taking 3 copies of the recipe to work to share. I have probably shared it with over 30 people. One person made it 3 times in one week and called it "That Cake" because she gained five pounds that week. This recipe is practically perfect. I did reduce the sugar to 1 1/2 cups and I like it better that way. I also put the walnuts on top of the frosting instead of in the frosting because it looks nice that way. The frosting should be put on the hot cake. It will melt at first but as the cake cools it will set up. If you taste the frosting right after you beat it and then taste it after it has been put on the hot cake and cooled, it is better put on the hot cake.

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Connie

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Reviewed: Feb. 12, 2007

After my mother requested a moist cake with lots of nuts and a creamy frosting, I naturally took to allrecipes to find the perfect recipe. I came up with several contenders, but decided to try this one out first. I followed the advice of one reviewer and decreased the sugar to 1.5 cups and doubled the nuts. I briefly toasted the nuts that I used to top the cake. The result? Raves from both parents, who loved the level of sweetness and the moistness conferred by the pineapple. I'd say this is a cake that would win favor with adults more so than kids. The frosting has a very nice flavor, but if you follow the recipe and spread it on the hot cake, it will melt. I waited for the cake layers to cool, and then the frosting spread easily while maintaining its texture. Thanks for the recipe!

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DarkAngel

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2006

i made this cake to use up some leftover crushed pineapple. halved all the ingredients and made a smaller round cake. my hubby LOVED it! we chilled it for an hour after icing it and it was even yummier..

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Saksh

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2006

This cake was really easy to put together and turned out really great. I used canned pineapple slices that I crushed myself since I didn't have the crushed pineapple. I also used pecans and low fat cream cheese, and it still turned out really tasty. It was very moist and delicious. The topping was really sweet but that's how I like it!

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IKERONIOUS

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Jun. 8, 2006

Modified the recipe slightly: half the sugar and double the nuts. Very yummy indeed! tasted very soft, even without adding butter. thumbs up for this easy recipe!

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Rachel Chng

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Reviewed: May 27, 2006

Very nice cake. A bit sweet, next time I would reduce the sugar. We had no pineapple so I used applesauce and lowered the baking temp to 325 to compensate for the extra moisture.

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LILITHBOADICEA

Cooking Level: Expert

Living In: Not Specified, Florida, USA

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Reviewed: Nov. 1, 2005

This cake is delicious! I made it as directed, except that my can of crushed pineapple was only 14.5 oz, so I added enough pineapple juice to equal 20 oz. Very, very moist. Very, very sweet. I'm not sure why the recipe says to ice the cake while it's hot...I did wait about 15 minutes, but the cake was still plenty warm. I ~think~ it would be fine to wait until the cake cooled, but I haven't tried it yet. I'll absolutely make this cake again! Thanks!

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Janett

Cooking Level: Intermediate

Home Town: Tappahannock, Virginia, USA

Living In: Mechanicsville, Maryland, USA

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Reviewed: May 10, 2005

This cake tastes wonderful. Very easy to make. My aunt makes one very similar and I was really excited to find this one! Thank you for submitting it!

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Lynda

Cooking Level: Expert

Home Town: College Corner, Ohio, USA

Living In: Huber Heights, Ohio, USA

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Reviewed: Jun. 24, 2004

I had been looking for this reciepe for awhile.The coffee shop at work makes this treat but the icing is made with brown sugar instead of the powered sugar. If any one can help me in porportion of reducing to brown sugar that would be awesome.When I used the powered sugar my icing was runny.also I cut down the sugar for the batter to 1.5 cups with the pineapple it was still a little to sweet. over all it was a tasty treat..I will use it again with the brown sugar instead of the powered sugar..

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RBLANK54

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Reviewed: Feb. 19, 2003

I have a recipe that is very similar to this one that I have been making for a long time. So, I was tickled when I came across this one. It took me all of 3 minutes to put together. Just dump everything in one large bowl and mix together. Be sure to keep an eye on this as it tends to bake quickly. If it starts browning to much around the edges before the middle is set, just lay a peice of foil on top until it's done. I didn't use the cream cheese icing because I didn't have any cream cheese. Out of desperation, I found a birthday cake icing on this site and used it. I did find me another 5 star recipe, so everything worked out for the best. Thanks Marie.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2003

Outstanding! A local Tea Room even serves this cake on their menu & I was thrilled to get my hands on the recipe. When I'm out of Walnuts I have substituted Pecans and that was good too!

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Scrappy

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Reviewed: Nov. 13, 2002

very moist and very good..quick and easy...everyone loved it. i sent it to a lot of friends...jard

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JARD1945

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Reviewed: Aug. 20, 2002

This cake is great! I've lost count of the amount of times I've made it. One to keep me thinks!

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SILLYLORNA

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Reviewed: Nov. 24, 2001

I made this for the men at work - it got rave reviews!!! gone in one day!

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DAKOTAMUM

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Swedish Nut Cake

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