Reviewed: Nov. 2, 2011

I made this cake tonight and my husband and I enjoyed it. I do not eat dairy so I used flax meal as a substitute for the eggs. I also added a pinch of salt, vanilla extract, and butter extract. This cake is easy and tasty. Thanks for sharing the recipe!

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Reviewer:

tmiller

Reviewed: Jun. 13, 2011

I used pecans the second time I made it. Family liked it better. Great cake for food days at work.

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Reviewer:

JoyLynne

Cooking Level: Expert

Living In: Independence, Missouri, USA

Reviewed: Apr. 14, 2011

Excellent cake, but way too much sugar! Half of the amount is sufficient for my taste. I also used half whole wheat flour to sneak in a little extra goodness. It already has no salt or oil, so reducing the sugar and adding whole wheat flour makes this a delicious and healthy treat.

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Reviewer:

copperwoman

Reviewed: Mar. 22, 2011

This cake just did not turn out good. I skipped the walnuts because I didn't have any but stayed true to the rest of the recipe. First of all, it wasn't sweet enough, which really isn't that big a problem for me because the frosting would have sweetened it up. But the cake also left a bad taste in my mouth which I'm assuming is from the baking soda. Not a recipe I'd recommend.

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Reviewer:

genie1013

Cooking Level: Intermediate

Reviewed: Dec. 8, 2010

this is the best pineapple cake my family has ever had. i'm giving this recipe to everyone so they can make it for the holidays. it stays moist and has a great flavor.

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Reviewer:

princess0912

Reviewed: Jul. 26, 2009

This is one of the best Pineapple Cake's I have ever made. I didn't make any adjustments. It was moist and delicious. It will be in my favorite cake recipes and I will be making it again.

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