Reviews & Comments

This cake is great even for people who aren't gluten intolerant. My non gluten intolerant husband loves it. I substituted the water in the cake recipe for the pineapple juice & used agave instead of corn syrup.

This was the worse thing i have ever tasted i followed it step by step and it didnt come out right the middle of the cake was not cooked i dont recomend this to anyone!!

I made this recipe for a meeting of the Celiac Sprue support group, and members raved about it. This moist delicious cake reminded us of earlier years when we thought we could eat anything we wanted, and our mothers used to make this. With the Betty Crocker GF yellow cake mix, it is just as good as we remembered it. I have also served it to a group of friends and they only realized that it must be gluten free when they saw me eating it! One comment was that this cake is better than the regular yellow cake mix.

This is as beautiful as it is delicious. We had a lot of success with the recipe by making a few changes. 1) I used pineapple chunks instead of rings & just disributed the cherries in pattern. 2) I substituted the pineapple juice for the water 3) I left out the butter in the cake & used 1/4 cup unsweetened applesauce. I found the cooking time had to be adjusted (probably due to our elevation) by about 10 minutes longer. I used an 8x8 nonstick dark pan. The cake is moist but holds together. It's got a lovely crunchiness around the edges where the brown sugar rose up and cooked around the cake. It's sweet but not so sweet you want to choke. When I turned this upside down and removed the pan, we were all pleasantly surprised at how beautiful it was. We like it so much, I'm going to buy a 10" square plate to serve it on when company comes. This will be another "keeper" :)