4 Reviews

This cake is wonderful!! I doubled the recipe and made it in loaf pans with a piece of parchment paper in the bottom, to make sure they didn't stick. They baked in 50 minutes. I used another reviewer's tip and coated the pineapple with a little flour. I couldn't resist a taste of the batter (I know, I know--raw egg), but it was great! I don't like rum, so I omitted it. I also used half Splenda brown sugar blend. My family loved the end product!! Also, instead of discarding the water the pineapple soaked in, I cooked this down into a syrup and spooned this over the hot loaves. We devoured one loaf, and it's going to be hard to save the others for Christmas gifts!!! My 86 yr. old Dad said to be sure to make this more often!!

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SpinninJenny December 20, 2012

Excellent recipe! Doubled it and used a tube pan and it made a beautiful presentation. Next time I would add more nuts and cut the pineapple into smaller pieces. I would also coat the pineapple with flour because most of it sank to the bottom. This tasted even better several days later. It kept very well.

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SusanC54 January 04, 2010

I would add 1/2 cup finely grated unsweetened coconut to the batter to make it taste more like Harry and David's cake. I also added 1/2 teaspoon coconut extract.

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callemoo March 19, 2014

Wonderful and moist!! It's just like the Harry and David loaf I used to get. I served it at Christmas and it got rave reviews.

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Becky in Junction City, OR February 10, 2007
Pineapple Macadamia Pound Cake