Reviewed: Dec. 23, 2011

I've been making this cake for a very long time. I make it as a "dump" cake. Just stir the ingredients together with a fork right in the cake pan. I put the walnuts for the frosting on top because it makes a nicer presentation (and that's what my version of the recipe calls for). It's an absolutely wonderful cake.

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Reviewer:

Ronda

Reviewed: Jun. 19, 2011

this cake was not what i expected, but it was still great..everyone loved it and wanted the recipe..thanks for a great recipe

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Reviewer:

frany

Reviewed: Mar. 17, 2011

This is a very old recipe of mine and a true crowd pleaser. They always ask for more and for the recipe! Easy to throw together and ingredients are usually all on-hand. Very moist. Great all occasion cake.

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Reviewer:

Gayle

Cooking Level: Expert

Reviewed: Sep. 25, 2010

I brought this to my Book Club yesterday, and it was a great success. We all loved this cake and were surprised at how much this tasted like carrot cake. I really didn't know what to expect when I saw the ingrediants. I gave it a 4 instead of a 5 because of all the sugar. This is just loaded with calories. It's yummy though!

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Reviewer:

mirclshpn

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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Reviewer:

hernie

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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Reviewer:

CHRISTINEHILL

Cooking Level: Expert

Living In: Massillon, Ohio, USA

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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Reviewer:

GM7505

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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Reviewer:

GOLFBHARD

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Living In: West Lafayette, Indiana, USA

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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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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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7 users found this review helpful