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This moist, chunky Makeover Pineapple Nut Cake from our Test Kitchen has even more tangy, tropical flavor than the original from Alice Hofmann, Sussex, Wisconsin. Now she can enjoy it even more often!
This recipe is:
Healthy
Editor's Note: This recipe was tested with Splenda sugar blend.
Nutritional Facts 1 piece equals 253 calories, 8 g fat (3 g saturated fat), 40 mg cholesterol, 237 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Makeover Pineapple Nut Cake in Healthy Cooking April/May 2008, p9
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Reviewed on Mar. 31, 2011 by sulewski
I made this for a dinner party whose guest included a diabetic. The first day it was ho hum but on the 2nd day, it was great. I'm glad I had read the earlier reviews. My husband, who HATES, frosting preferred this cake with frosting.
Reviewed on Mar. 31, 2011 by dogsknitter
Very moist, flavorful & light--& quick. We love it. Will definitely make it again, especially if I'm in a hurry. Freezes well, too.
Reviewed on Mar. 31, 2011 by Patty White
the frosting was too sweet. The cake itself was pretty good, but I won't make it again
Reviewed on Mar. 31, 2011 by Hunterlee
everone loved it......
Reviewed on Mar. 31, 2011 by ahorton
I made this cake for our Sunday family meal and it was a hit! I selected the recipe because my father-in-law in a diabetic. I also liked the fact that it does not use oil yet is very moist and flavorful. Super recipe that I will make again and again!
Reviewed on Mar. 31, 2011 by umunchkinmc
Hubby said "2 thumbs up" for this one. I didn't have sugar blend, so I used 1/4c Splenda & 1/4c sugar together instead to make the blend. I followed the frosting as stated, but I think I will cut it to 1 1/4c powder sugar (it was to sweet for me). I set the timer for 37min but it was done in 35min so make sure you ck it for doneness, so make sure not to over cook. All in all this is a 5 star.This IS a Favorite.
Hubby said "2 thumbs up" for this one. I didn't have sugar blend, so I used 1/4c Splenda & 1/4c sugar together instead to make the blend. I followed the frosting as stated, but I think I will cut it to 1 1/4c powder sugar (it was to sweet for me). I set the timer for 37min but it was done in 35min so make sure you ck it for doneness, so make sure not to over cook. All in all this is a 5 star.
This IS a Favorite.
Reviewed on Mar. 31, 2011 by nancyh@bryantimes.com
Cake was very dry. Even after 3 days it was only slightly moist. Not impressed with this makeover
Reviewed on Mar. 31, 2011 by maatje
I have not made this but reading it through I was very disappointed to find you need a sugar substitute. In my opinion a dessert should be a taste not an entire meal nor eaten every day. I use sugar and then limit the amount I eat.
Reviewed on Mar. 31, 2011 by karat27
The cake was moist, and the flavor was great, but had an interesting texture... it was dense and kind of rubbery. Check the baking time early, the sugar substitute makes it bake faster and will easily be overdone!
Reviewed on Mar. 29, 2011 by Ballinrobe
Very moist and tasty. My husband loves this cake. It stays fresh in the frig for days! Very Easy to make too!
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