A real "four-forker," however, I did make changes. First, I made a 9x11 cake (1 1/2 recipe). Next, several people commented that this cake was too sweet. The cake sounded really wonderful, but we prefer less sweetness in our desserts. I used regular, Dole unsweetened pineapple juice for the topping and less brown sugar. I was a little short on the molasses, so I made up for it with agave syrup. I also reduced the sugar and molasses in the cake. I did need to reduce the topping down further since it was very thin. I wasn't sure it was going to work since the topping was very liquid. After taking the cake from the oven, I doubted it very much. I let the cake sit over night, then inverted in in the morning. It was REALLY good. We brought it on a camping trip, so it was wrapped in foil, but not refrigerated at all for 4 days. On the fourth day, the cake was still moist and very tasty. We still have a bit left, so I'm going to see if it freezes.