Followed the recipe, oven time was first 335 degrees then 350 and a little longer than at 35 minutes I tuned off the oven.
My guests raved about this cake all night long. I was asked to make it weekly! (Umm no) but still a wonderful compliment.
I had to bake the cake an additional 30 minutes to get a level of done-ness that made the cake at least look edible. I’ll make this cake again but will use fewer pineapple slices and less pineapple juice. I haven’t tasted the cake but I’ll give it 3 of 5.