This is an Italian style wedding cake which contains moist pineapple and diced pecans. It has a very simple icing but you can be more elaborate.
I've made this cake three times, including for my sister's wedding, and it was excellent! I used all butter rather than shortening/margarine, and left out the baking soda (by accident at first, but then I realized that the cake layers came out flat and thin i.e. easy to stack and ice without the soda). When I made the two-tier wedding cake, I doubled the recipe to make the bottom 12" diameter tier and I didn't have to adjust the baking time or anything. HIGHLY recommended, including the frosting. Even avowed pineapple haters liked this cake. - 03 Sep 2005 (Review from Allrecipes USA and Canada)
I made this for my Brother in Law's surprise birthday to rave reviews. One gentleman told me "This may have been the best cake I have ever eaten". I tripled the recipe made it in 2 14" square pans. The changes that I made were using 2 large cans of crushed drained pineapple. I cut the amount of pecans in half in the batter. Left them out of the frosting and coated the outside wall of the cake in crushed pecans. I decreased the sugar by one half of a cup. I also added a package of dream whip to the batter. It really was very moist and delicious. I may use this recipe for my friends upcoming fall wedding cake! - 04 May 2008 (Review from Allrecipes USA and Canada)
This cake is wonderful! I made it for my sisters birthday and it looked and tasted fantastic. The recipe is easy and the baking time accurate. The icing was smooth and perfect..so smooth in fact that I couldnt bring myself to mix in the chopped pecans but instead sprinkled them over the top and sides of the cake as a garnish. I also prepared it as a two 9 inch layer cake, instead of the three 8 inch layer which worked very well. My whole family loved it, even my sisters 3 yr old son I would defintely recommend this cake! - 10 May 2001 (Review from Allrecipes USA and Canada)