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I decided to take a chance on this recipe, and I'm really glad I did. Simple and easy to make I was able to prep this while on the phone. I used whole wheat pastry flour and half splenda. For the milk I used skim. I made this specifically to put in my son's lunchbox. He really enjoyed it, as did my husband and I. My daughter was not as much of a fan, but she seems to have something against crushed pineapple! I have frozen a few pieces for later lunches. I figure that the glaze will somewhat come off on the foil during defrost, but my son (7) will probably just lick it off anyway! Thanks so much for such an easy low fat recipe!

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ladypit August 26, 2006

I'm sorry, but this cake was not to our taste at all. I followed the recipe to the T. And it came out sticky, with a nasty taste. My family laughed at me because I have never baked a nasty cake and had to throw it in the garbage. Everyone has their opinion, but I would not recommend this to no one. I can see that eggs and butter or oil were important ingredients not to leave out.

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chef emmysam June 23, 2006
Super Simple Pineapple Cake