This is a great recipe! My sister-in-law made it for us and I had to have it!! It was very moist- had a lot of flavor. It went over great at our Easter get together!

Its awesome. Change nothing, people will love it. Although, I do make mine in a 13 x 9 pan and it comes out great.

I bake it in a 9x13 pan. When cool, I slice it into two layers to which I add this filling: Make 1 box of French Vanilla instant pudding per box directions. Chill and after solid, add 1 (8 oz.) pkg. softened cream cheese. Beat until smooth. Then add the second cake layer and frost. I use the extra large Cool Whip so there is plenty of frosting to frost the sides as well as the top.

All the ladies in the family love this cake! To make the "frosting" colder quicker I refrigerate the pineapple prior to assembly. I also use a large container of coolwhip and a large box of instant vanilla pudding mix so that there is a nice fluffy amount on each serving.

Yes this cake is so easy and delicious. I make mine in a Bundt pan. My grandchildren even enjoy making this.

My entire family loves this cake. Even though it is light and more of a Spring or Summer cake, we love it in the middle of Winter. It's a refreshing change from all the heavy holiday food.

I've been making this same cake for decades as have numerous Southern ladies. Down South, we call it "Pig-Picking Cake" because it is served so often at large, outdoor BBQs where a whole pig is smoker cooked, then folks have the choice of having their pork chopped with North Carolina vinegar-based BBQ sauce added, or they can just get a chunk of pork, add their BBQ sauce as they like it--and enjoy. Cole slaw and hush puppies are a required addition.

Love this cake it is my fav my Grandmother was a old southern lady and she always made this for my birthdays as a child but we called it pig pickin cake when she passed she didn't have it wrote down so i never could make it was so happy to see it on here am going to make this tonight

Mmmm

I have not tried it but friends at church were raving. Use a 9/13 pan -- 350°F.

Making this cake now! Can't wait to try it!!

I use lemon cake mix and lemon pudding, lots of flavors. Very good.

My aunt made this cake many decades ago. I use 2 whole eggs and 1 egg white and only 1/4 cup oil. It comes out much lighter and heart healthier.

Made this cake for my 60th Birthday celebration everyone loved it! Simple recipe easy to follow.

I had no oil other than coconut. I subbed it for veg. The cake was so moist from the first day. Usually it gets more moist each day.. My Hawaii family loved it..