Reviewed: Jan. 7, 2013

My husband is beside himself with this cake. He ate half of it while it was still warm. I have never made anything for him in 12 years that has gotten this reaction. I used the frosting from Lick Your Lips Cake.

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Reviewer:

heidi41271

Cooking Level: Intermediate

Living In: Geneseo, Illinois, USA

Reviewed: May 9, 2012

Make this very tasty cake the day before you plan to serve it to let the flavor develop. Next time I'll reduce the butter in the icing so it will not be sooo soft. Try it. You'll like it !

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Reviewer:

Elaine Mical

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Agoura Hills, California, USA

Reviewed: Feb. 3, 2012

I used 1 1/2 cups sugar and only 1/2 cup oil. Instead of frosting it I toasted about 1 1/2 cups of coconut and stirred it into the cake batter. Very moist and delicious!

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Reviewer:

Heidi

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

Living In: Miami, Florida, USA

Reviewed: Sep. 17, 2011

I used this cake as a base for pina colada cupcakes. Based on other reviews I added 1 tsp baking powder. I left out the nuts, and I drained the pineapple then only added half of the juice because I wanted to use a rum glaze so I didn't want the cake to be too wet. It turned out fantastic - I actually liked the cupcakes better without the coconut frosting I made; they were very moist and pineapple-y!

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Reviewer:

Sarah

Cooking Level: Expert

Home Town: Lugoff, South Carolina, USA

Living In: Fairfax, Virginia, USA

Reviewed: Apr. 13, 2011

I did not have any nuts so made it without it. I did not have crushed pineapple so I used tidbits which was a smaller can but the cake turned out great. I had to cook it a little longer than indicated. I added cocunut to the top of the icing. It was yummie!

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Reviewer:

berry1

Reviewed: Apr. 5, 2011

This is a good home-made cake, but the original recipe is a little odd. It needs some adjustments, I read all the reviews and follow some sugestions which help me on the good results. It come out delicious! I brought this cake to a family reunion and everyone loves it. In my opinion it just needs 1 cup of sugar,and 1/2 cup of oil. I added 1tsp. of baking powder, 1 tblsp of lemon juice, and 1tsp. of vanilla extract. It only need 20 minutes to cook in the oven, not 45 minutes. I omited the nuts. In the iceing I only put 1/2 of cup of confectioners sugar and it was perfectly sweet. I did this changes and we had an absolutely delicious cake.

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Reviewer:

Jovita

Reviewed: Mar. 29, 2011

I wasn't impressed with this cake, I felt it was way too sweet and a bit heavy. Will not make again.

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Reviewer:

grami

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Houston, Texas, USA

Reviewed: Feb. 14, 2011

I rated this 4 as written but a 5 after doing some adjustments...I made as written then I wanted like a Mock Upsidedown Pineapple cake, so I melted 4 tbls butter with a 1/4 of brown sugar until dissolved then poked holes in the cake and spread over the top of cake, cooled then topped with halved Marichino cherries, then topped with Pineapple Cream Cheese Frosting..was a big hit with the Hubby, since he LOVES pineapple upside down cake. Kids loved it too!

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Reviewer:

yogi

Cooking Level: Intermediate

Living In: Camden, New York, USA

Reviewed: Jan. 22, 2011

I made this for a birthday treat at work. Everyone really liked it and I was asked for the recipe. Very easy to make and the frosting was yummy too. I usually put margarine in my frosting, but butter is just so much better. It's a heavy cake, but I like that texture. You can tell it's home made vs. a box cake.

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Reviewer:

Iowa Cook

Reviewed: Jan. 19, 2011

This was the perfect cake for what I was looking for. I made this cake with fresh pineapple and added 1/3 cup of milk and halved the sugar which was suggested by another reviewer. Came out excellent! I would also recommend serving it as pineapple bars opposed to cake since it is very thick and moist.

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