I was trying to remember my mother's pear preserve recipe because I am going to make them tomorrow for the first time. After viewing this and seeing comments about too much syrup, I remembered my mother used 1 cup of sugar per 1 cup of pears. I am going to rate this 5 stars because someone took the time to post a pear preserve recipe. It has been 40 years since I have watched my mother make preserves.

I made these potatoes for our son n law's birthday dinner. Because he loves cheese sauce, I chose to make a cheese sauce made of one block velveeta cheese and 2 1/2 cups milk to pour over the potatoes after they were taken from the oven. Today, our daughter called and asked for the recipe.

tasty

I made this because of its dark color shown in the photo but it didn't turn out dark. I wanted it to be the color of frosting in the can but with a homemade flavor. I like the flavor and I will no more tomorrow after I serve it if others like the flavor. I doubled the recipe and I don't think it was necessary because it makes plenty of frosting. Thank you.

I have made this cake for many executive board meetings and it is a winner everytime, especially with the top rated cream cheese frosting found on this site. The pineapple really makes this cake moist. Thank you for sharing this recipe!

I have looked for this recipe for 30+ years since my mother made it for me as a young girl. If you like pineapple with french vanilla ice cream, you will love this pie. Thanks for sharing!!

I have been baking for 40 years and I have never come across a cream cheese frosting this great tasting. I use this on uncle Sam's carrot cake from this site that I serve to my husbands executive board members.

I served this to a college group after church one night and they hung around the serving table until it was completely gone. Two days later, I served it at an executive meeting when my husband asked me to prepare breakfast breads. I made blueberry coffee cake, banana bread, and this orange cake. The orange cake was devoured. I did take the advice of taking the cake out of the budnt pan, putting the glaze in the bundt plan, and then putting the cake back in the pan to soak up the glaze, and it takes very little time for the cake to soak up the glaze. I used the OJ and the Orange flavoring to give it a stronger orange flavor. I used vanilla pudding but would like to try it with the lemon for that tangy bite. Thanks for sharing this recipe!!!

Sooooo Easy! Made it 3X for incoming groups doing mission work. I did take the adice of on reviewer and coated the berries in flour and they were evenly distributed throughout. I did use a cream cheese glaze on one of the cakes because I was making a carrot cake and had some frosting left, but it is just as good without frosting. Thanks for sharing!

This recipe deserves 5 stars. I live in the north so it took 7 hours total to rise twice and bake but was well worth it after it was baked. I mixed it as is this first time but will try some of the lower fat suggestions on this site like using splenda and brown sugar, and part whole wheat. But if you want bread the good ol' fashioned way, prepare just as the recipe says. Thanks for sharing this recipe!

I am making this recipe today. I had this recipe in the 1970's and lost it. I loved to make this and am so excited to have it again. It is in the oven baking and I can hardly wait for the 50 minutes to end so I can share it with my husband. There was an elderly lady who lived next door to the church and she made this and shared her recipe. At 10:00a she would invite my husband to her house to enjoy her baked goodies and she during the fall she would serve this to him sliced, toasted, and buttered and I am sure that my husband will keep up this method. I will eat mine just as it is. Thanks for sharing the recipe!