Waaaa! What did I do wrong? I thoroughly drained the pineapple and assembled as instructed After 30 mins. the cake appeared done (toothpick came out clean) and I let rest 10 mins. When I flipped it over, the cake was only baked around the edges....the middle was raw batter near the bottom of the pan--even though the tester came out clean?! *****FOLLOW-UP**** I flipped the cake back into the pan, returned to the oven for another 10-12 mins and it actually turned out great, all things considered. My son was helping me, and he had added more pineapple to the pan (we used crushed) without draining it. The added moisture caused the cake to need extra baking time. Even though it started as a flop, it is already half eaten. Excellent!

Reviewed On: Feb. 2, 2013

This recipe is quick and easy and very delicious. Scones are not a super-sweet pastry and these are every bit as good as those from Starbucks. I did use white sugar rather than brown and used 1/3 cup rather than 1/4 cup. I was able to get mine shaped and cut into wedges despite their "wetness" but would probably drop by spoonfuls next time, as another reviewer mentioned. As soon as they came out of the oven, I topped them with a powdered sugar glaze into which I grated some lemon zest (about 1/4 tsp). Superb!

Reviewed On: Jun. 27, 2012

This was very easy to make and delicious. I realized after making and eating them that this recipe is basically the same as for scones. These are very light and fluffy on the inside and nicely crispy outside. I also left out the cream of tartar, decreased baking powder to 1T (3 teaspoons) and added 1 tsp. vanilla. I used real butter but had to substitute half-and-half, as I did not have heavy cream. I tried making into squares but the dough was too sticky (from the heat and humidity of the season). I would definitely use others suggestions and shape into balls, flatten and then sprinkle with sugar before baking. I am going to try other variations for scones. Wonderful recipe...and so easy.

Reviewed On: Jun. 23, 2010