Moist and delicious! I made these in a jumbo muffin pan (6 cakes) and also got mini-loaf pans (3). I used the juice from a drained 8-oz can of crushed pineapple and added a small can of pineapple juice and enough water to equal 1 1/3 cups. I did cut back on a few things. I used less butter (~1/4 cup), swirling around pan around to coat. Also, only sprinkled in a couple scant tsps of brown sugar over the butter, then added a few pieces of the chopped maraschino cherry and a few tsp of the crushed pineapple. The loaf pans slipped right out with fruit mixture intact (probably because more cake was covering them). A little difficulty getting out from muffin pans but just scraped out what was left in pan and reapplied to cake. Giving some to my sister to take back to her family when she visits. Nice to give individual cakes...thanks Bri!
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Moist and delicious! I made these in a jumbo muffin pan (6 cakes) and also got mini-loaf pans...