I would not think of using pineapple as an ingredient for cake until I came across from Jess's Bakericious blog, it was very tempting and very beautifully baked. Since it was highly commented by her, I decided to bake it for my mum-in-law.
I cut down the portion by 20% to fit the 9" round pan, use butter as fat only, and added 1/2 tsp of baking soda and 1 tsp of vanilla essence to the original recipe, the rest of the recipe remained no change. Probably, it wasn't my day, I had a disaster with this bake. Despite an extra 10 mins of baking time (55 mins at 175-180*C), the cake was not totally cooked, the center part was still wet. Nothing I could salvage this situation since I only came to realize it when the cake was sliced . About 25% of the area was removed since those were wet and not cooked.
How this cake scores? Overall, the cake is moist and soft which is in-sync with Jess' comment but I think something is lacking/ missing there. It's a bit flat and not as tasty as expected. I think the brand of the canned pineapple that I used could be the culprit. If I will to bake again, I think I can increase the sugar level. In addition, I have to bake it longer, probably another 10 mins.
Since I wasn't very satisfied with this bake, I will not post the recipe. If you would like to try out, please refer to the recipe from Jess's Bakericious blog.