Well.. when I bake pineapple cake, I like using fresh pineapple in stead of the canned ones available in the market, though they may be softer and sweeter, but I like my pineapples in the natural way..the sweet and tangy taste of it..gives a fresh and refreshing feel to the cake.. you may opt for the canned ones if you like so. Ingredients for the cake: 10 heaped spoons flour 1/2 cup oil 1 cup castor sugar 3 eggs 1 spoon baking powder A pinch of baking soda 3 spoons curd 1 spoon vanilla essence Directions Sieve together the flour, baking powder and baking soda. In another bowl, add sugar and eggs and beat them lightly. Add oil to this mixture. Now add the dry ingredients to this wet mixture, put curd and vanilla essence, fold in nicely. Do not mix rigorously or you will lose the air, fold in gently if you like your cake to be spongy and light.. if you like them dense, you may let some air release.Grease the cake tin and pour the mixture into it. Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean. After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack. Ingredients for the Icing: 1 1/2 cup whipped cream 1 cup pineapple chopped 100 gms icing sugar some pineapple pieces and gems for garnishing Directions In a large bowl, whip the cream until soft peaks are formed. Add icing sugar and whip some more. Divide this cream into two parts, in the ratio of 60:40. Add chopped pineapple pieces in the lesser part of the cream and fold gently. Keep rest of the cream for top coat and piping. Arranging Transfer the cooled cake to a turn table, cut it in half from the centre. Moist the cake with sprinkling some water on it. Gently spread the chopped pineapple icing over it and cover the cake with top piece. Spread the remaining cream (plain cream) on the top of the cake and fully cover it. Add some cream to a piping bag and decorate your cake as desired. Garnish with fresh pineapple pieces and some gems.