Precious Pineapple Cake

Made this for Easter and did make one change. Since I’m a nervous baker I didn’t make a layered cake. I used a 9x13. After frosting it covered it in dyed green coconut and marshmallow peeps. Taste was amazing and looked pretty cute.

I like this recipe bc it doesn't call for extra sugar. I followed (13x9) directions except I put cherry pie filling mixed w/1T of rum extract on the bottom of pan. Poured batter over cherry pie filling.Baked at 360F for 10 min, then 35 min at 350F, turned off left in the oven for another 10 min. It inverted to the cake tray perfectly (upside down cake).It doesn't need icing; however, icing is always good. Glad I found this. Thanks.

Absolutely delicious! Very moist cake. I left out the nuts. I made whipped cream icing instead of the cream cheese icing. To make the icing: Beat 1 cup heavy cream with 4 T powdered sugar. Then add 3 T clear piping gel and 1tsp vanilla. Makes a very light icing that compliments the cake well. I may try the cream cheese icing another time.

This cake was so easy. I made it for a luncheon at church and it was a big hit. I made it in a 9x13 pan and used already prepared store bought cream cheese frosting and sprinkled it with coconut instead of more pecans. I had a lot of requests to make it again.

Trying to reduce our exploding pantry here in Naples, I wanted to make this cake bad. Only trouble was, I had the cake mix, but I had just two (8 oz.) cans of crushed pineapple, not the 20 ounces required. Throwing caution to the wind, I made a number of modifications and accommodations to get this done. So if you find yourself in the same boat I was, here's what I did. And it worked. Because the cake turned out surprisingly good. Fluffy, pretty, moist - and it tasted pineapple-y good too. I guess that made it a cake mix/pantry raid winner. I used melted butter, not softened margarine. In order to make up for the 4 ounces of pineapple with juice that I was short I just sort of guessed at this - I added an extra egg and 1/3 cup milk. I followed the mixing directions on the back of the (French Vanilla) cake mix box. Baked it in a greased and floured 13x9" pan for 35 minutes.

Yes, indeed, I made this. I used butter, instead of margarine. I added a cup of coconut to the cake & a bit of pineapple juice to the frosting. I reduced the frosting by half, since it was a one layer cake, baked in 9 x 13 pan. I baked it for 30-35 minutes until the top was light golden brown, since I added the coconut.Next time, I'm adding crushed pineapple to the frosting. This was the best cake I've ever eaten. My niece and I loved it. I'll be making this again and again. Thank you for an excellent recipe.

This is an A+++ recipe. I bake cakes to take in to my volunteer job and made this one for today. I did some slight variations due to the fact that I have to double a recipe to take care of the numbers of servings I need to pass out to the soldiers and medical staff. I used two cake mixes and instead of 2 cans of pineapple, I used one 20 oz can and a 15 oz can of mandarin oranges in the cake . I made Cream Cheese Buttercream icing, adding fresh grated orange peel, 1 tsp of orange extract & 4 T fresh orange juice to the powdered sugar. After spreading the icing, I topped with coconut for a real Tropical theme cake. I omitted the pecans to avoid any possible nut allergies. This cake got RAVE reviews from the soldiers and staff at our military hospital.

Family loved it. I flavored the store-bought frosting with a touch of almond and orange extract. Topped the cake with toasted coconut and pecans and served strawberries and whipped cream on the side. Ta-DA!

After reading other reviews and comments...Added another egg and instant pudding mix, used butter rather than margarine. Used 2 layer pans rather than 3. Perfectly delicious! A hit!!

I doubled the recipe & made 2 pan style single sheet cakes & used white cake mix. I doubled everything & mixed 1/2 smart balance margarine & 1/2 unsalted butter. I also made it 1/2 low fat & half regular cream cheese. I added 4 more oz. of cream cheese to the icing(because it was too sweet & 1/4 tsp. almond extract. It made it more of a cheese cake icing flavor. I used chunk pineapple 20 oz. (it worked perfect in the mixer) I made it the night before, refrigerated it and served it for our church picnic. I froze the second cake!