This cake is top notch. I made it the first time for a pot-luck that had a couple people who are lactose intolerant so I substituted the milk for peach puree (canned peaches their juice blender) and it was wonderful - people raved! I also omitted the nuts, used a Duncan Heinz Pineapple cake mix (no dairy!), and toasted coconut on top is a must!
The second time I made it with the milk. Then, I took the juice from the pineapple and reduced in the microwave to intensify the flavor, used that and a dash of salt to make the glaze - that glaze was awesome! I prefer the cake make with peach puree rather than milk because the texture was light and airy. I think peaches are the perfect complement to pineapple and if you have not tried putting peaches in pineapple cake then your missing something wonderful :)
A really yummy cake!
I find that most crushed pineapple now comes in 15 oz cans, but this recipe calls for a 20 oz can. Do you buy 2 15-oz cans and try to figure out how much is the right amount?