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My review
Pineapple Cake III
Denise LaPonsie
"A very rich and sweet cake. You may substitute pecans for the walnuts if you prefer."
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Ingredients
servings 432Original recipe yields 18 servings (1 - 9 x 13 inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix together flour, salt, sugar, eggs, soda, and oil. Stir in pineapple with juice and nuts. Pour batter into a greased and floured 9 x 13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until cake tests done. Cool completely on a wire rack.
- Blend together cream cheese, butter or margarine, confectioners sugar, and vanilla. Frost the cooled cake.
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Reviews
Read all reviews 4146 Ratings
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Most helpful positive review
4/13/2010
This is a nice recipe. After reading previous reviews about the cake's heavy texture, I beat my eggs for about 4 minutes until they were thickened, and added 1 tsp. baking powder in addition to ...
Most helpful critical review
3/29/2011
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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4/13/2010
This is a nice recipe. After reading previous reviews about the cake's heavy texture, I beat my eggs for about 4 minutes until they were thickened, and added 1 tsp. baking powder in addition to ...
4/5/2011
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 ou...
5/24/2004
This pineapple cake is amazing! I used 1/2 cup of less of the sugar and I had a fresh pineapple that I had to use up so I just added 1/2 cup of milk to make up for the canned liquid! I didnt eve...
3/25/2008
VERY GOOD! it was so moist and sweet although i did change some things! i used half the sugar and it was still very sweet! i used brown sugar, too. i didn't have any eggs so i just put in some y...
3/13/2008
I really appreciate that you shared this recipe! I made this cake for two weddings and the guests loved it at both!
11/19/2007
Instead of frosting, I sprinkle cinnamon sugar on top - very heavy - and add plenty of ground ginger and cinnamon in cake - soak raisins in with the pineapple & juice - lots of pecans - this is ...
5/9/2012
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 !
9/17/2011
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 becaus...