Way, way, way too spicy for our taste, even after reducing the pepper in 1/2.

Reviewed On: Nov. 24, 2009

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