I used a bundt cake pan, and doubled the pineapple topping. It was good, but not "great". I'll try again and make some changes. I believe it'd be better as a sheet cake, and with some additional pineapple flavoring in the cake mix itself. The topping was excellent.

Reviewed On: Sep. 7, 2009

I did add the full tsp of baking soda, and 1/4 cup extra flour. I refrigerated for several hours, cooked 12 minutes at 335 and they came out perfect. It's day two and they are still chewy, yet crisp on the outside. This recipe is a keeper. Oh, and we used white chocolate chips in 1/3, gold raisins in 1/3 and semi-sweet chocolate chunks in a 1/3. The raisin are my favorite, but all are good.

Reviewed On: Sep. 7, 2009

I used applesauce instead, and skipped the nuts in favor of additional oatmeal. I used three over-ripe bananas and one full cup of fresh blueberries. I cooked it without liners in muffin tins. It was very moist bread, but could have used more sugar. Next time I'll up the sugar and use wheat flour to make it a healthier breakfast bread.

Reviewed On: Aug. 2, 2009