THIS IS A GREAT CAKE. IT CAN ALSO BE MADE IN A 9X13 PAN. IF YOU CAN USE A 12 IN. IRON SKILLET.
-So I went ahead & made this last nite, like I mentioned ystrday, decided to go the way of no nuts, hubby didn’t even notice. I think I goofed sumwhere at the end tho. Either I cooked it a lil’ too long, chk’d it at 50 mins & it seemed perfectly done but mayb it burned or I lft it in the pan a few mins too long…bc the ooey, gooey butter n sugar didn’t stay on the cake but stuck to the pan 🙁 altho the pineapples stayed on the cake jus fine. Any thoughts?
But despite that lil’ falter the cake came out delicious. This is my 2nd only time ever making this cake in almost 30 yrs. TY for an awesome recipe. I look 4ward to making at our nxt family get 2gether, so they can try it, too 😀
-Theresa, thanks so much for this post! It’ a scratch recipe that I hadn’t tried before and I am anxious to try it next time! I always make it exactly the same except that I use a butter cake mix, use butter instead of oil and use the pineapple juice with any amount of water necessary to make up the water called for in the mix. However, this cake part sounds delicious, and I’ll just bet I’d like it even better!
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