Pineapple Dream Cake

From: Chef #179497

On May 26, 2008

Very tasty and just the right amount of sweetness. A great summer treat! The frosting definitely steals the show. I made it in a 9X13 dish, but next time would do it in layers to get more of the frosting in the middle of the cake.

From: Laura70

On Oct 13, 2007

A great way to spruce up a boxed cake mix. I could only find 8 oz. crushed pineapple. I couldn't make it the whole 4 hours waiting for the cake to chill. After 1 hour I cut myself a piece and it was yummy! Then I went back and cut myself another one. Let's see... if I end up eating half the cake, I would only be having 1800 calories... maybe I better make the lowfat version like another reviewer did next time. But then again I know I won't because it's too good the way it is!

From: Judy-Jude

On Oct 22, 2006

Anita, this is a wonderful recipe. Quick and easy. I brought it to work and the staff loved it. I used Betty Crocker yellow Super Moist cake mix. I made the cake batter as directed on the box but I used pineapple juice instead of water. The cake was moist and so delicious. I made the topping that night and put it in a covered container in the refrigerator overnight. I frosted the cake the next morning before I left for work. Thank you so much for sharing this wonderful recipe. I will be making this again and again.

From: LeChef

On Jul 18, 2005

I remembered this cake from my childhood, and when I found it I ran out to get everything to make it that morning! The texture is very enjoyable, the sweetness is just right. I too, drained the pineapple and used the reserved juice in the cake mix. I also toasted some macadamia nuts and sprinkled them on top, adding a wonderful crunch. One word of caution: Make sure you have enough people to help you finish off this cake, or you might be tempted to eat it all yourself!!