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Total Reviews: 8
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By musical68
Arlington, MA
on May 25, 2013
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Delicious cake, too sweet, and I like sweet desserts but would cut down on both sugars next time, baked it on a 9x13 pan, didn't have shortening so used only butter and 1% milk, was ready in 40 minutes in a convection oven, came out easily and perfect. For those who had trouble with too much liquid, is it possible that the pineapple wasn't drained? you only use 2 tabl of the pineapple juice, the rest is discarded, it doesn't say it in the recipe but I'm
sure that's the way to do it.Ree's recipes are heavy in sugar.
By 5mamabear
on May 23, 2013
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I made this in a cast iron skillet. I also used 2% milk and had no problem with that. My only issue was the 30 min time. I checked the cake with a toothpick at 30 min and it came out completely clean (apparently because the middle was liquid. So I flipped it out onto a platter with great difficulty, only to watch the liquidy center collapse. I tried to flip it back into the pan and baked it for anoth 10-15 min and it turned out great, although no longer pretty. I also used fresh pineapple rings and frozen, thawed cherries. It tasted wonderful!
By emmythom@comcas...
CARPENTERSVILLE, IL
on April 14, 2013
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This was excellent!!! The cake is moist and yummy, and the brown sugar/pineapple topping was perfect, making it sweet, but not too sweet. I baked it in my 12" cast iron pan, and it took 48 minutes in a regular oven at 350 degrees. I checked it at 30, and it was very soupy still. Finally, it set. I did not serve it warm, I made it early in the afternoon, and served it after dinner. Word of caution though - this cake is huge!!! It will easily offer up 14 - 16 servings, not 8. Serve this with a bit of sweetened whipped cream - YUM!
By sugarpop0003
on April 08, 2013
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I made this cake in a 9x13 non stick pan and it is one soupy mess. I followed the instructions to the exact amounts because I always check twice before I put it in the bowl. I don't know if it was the size pan but I would imagine it should come out great in any size pan. I even let it bake for a full hour and it still didn't get me a cake. Not a happy camper for wasting all those ingredients on a cake that looked so good.
By ireblonde
Ashburn, VA
on April 01, 2013
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Yummy. Like others took 40-45 minutes to bake 350 in convection with 12" cast iron skillet. I did cream butter and sugar first. The cake did not cut neatly when warm but oh so tasty! Still great the next day though!
By kay52178
Buffalo, NY
on March 25, 2013
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This was phenominal. I made it in a cast iron skillet as suggested and cooked it in a convection oven at 325 for 40-45 minutes. I didn't use whole milk but I really didn't think it needed it. It was simple to make and tasted great. (The worst part is cleaning up my oven and did make a little bit of a mess with the butter dripping down.
By texmexgrl
Dallas, TX
on March 15, 2013
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I made this last night, my hubby and kids loved it. I baked it in a 9x13 glass pan for 30 minutes, it came out perfect! Will make again :
By ssb_0807_8947497
Skiatook, OK
on March 14, 2013
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Super yummy and moist! Mine took a LOT longer to bake but my cast iron skillet is a bit smaller than the norm.