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Ingredients
24
Original recipe yields 24 servings
Directions
Nutrition Facts
Per Serving:
181 calories; protein 2.1g; carbohydrates 28.9g; fat 6.7g; cholesterol 32.3mg; sodium 153.6mg. Full Nutrition
Most helpful positive review
I didn't even make the syrup cause I didn't have some of the ingredients and this cake was AWESOME. VERY moist and VERY flavourful and SO simple. Nothing more than throwing ingredients in a bowl! Read More
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(33) Most helpful critical review
I am stunned at this cake it taste more like pineapple bread. It is very heavy and dense being an experience home baker over 36 years I should have known better when I didn't view any oil trust shortening or butter in the recipe. I did not due the sugary icing trust me you would do better if you purchase a yellow cake mix and dump the pineapple in it.....will never make this again a real disappointment...... Read More
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(8) Reviews: Most Helpful
I didn't even make the syrup cause I didn't have some of the ingredients and this cake was AWESOME. VERY moist and VERY flavourful and SO simple. Nothing more than throwing ingredients in a bowl! Read More
Helpful
(33) Simple and delicious! I've made this cake for a luau party and for a company potluck and got rave reviews each time. I topped mine with canned whipped cream and sprinkled it with pecans for presentation. Read More
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(21) This cake was very good, and made even more delicious when I used the Cool Whip topping from the Mandarin Orange cake recipe from the site instead of the butter glaze. It added the extra pineapple flavor that some have said was missing. It is insanely easy to prepare, and comes out very moist. My SIL said it was her new favorite cake! I got rave reviews. Read More
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(19) Advertisement
Loved this cake, my kids actually thought it was pineapple bread. Took this to a church potluck and the dish came back clean. Read More
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(12) 
i had a can of crushed pineapple so i figured 'what the hey'. i added some lime juice and zest i had leftover from something else. wow! so rich and most and decadent my boyfriend ate most of them that day my friend consumed the rest the next evening. when my boyfriend's mother was comming to town i asked what i could make her he said 'make that pineapple cake again!'. Read More
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(9) Advertisement
I made this cake with fresh pineapple and used my blender to chop it into small pieces and I only had 8 oz of it so I decided to use a tin of mandarin slices in light syrup which made up the difference to get 20 oz of pineapple. I did not have evaporated milk and used half and half instead. The cake came out great and the glaze was perfect! Adding that tin of mandarin slices was such a hit! I'll make this one again for sure. Read More
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(9) This was very good, quick, and easy. I liked the fact there was no oil in the cake itself, however, the icing made up for it with the butter. I also added 1 cup chopped pecans. Read More
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(8) I am stunned at this cake it taste more like pineapple bread. It is very heavy and dense being an experience home baker over 36 years I should have known better when I didn't view any oil trust shortening or butter in the recipe. I did not due the sugary icing trust me you would do better if you purchase a yellow cake mix and dump the pineapple in it.....will never make this again a real disappointment...... Read More
Helpful
(8) 
