Pineapple cake is a fruit based cake that is fast becoming popular. There is hardly any one who does not like to eat cakes and when one remembers the sweet, tangy taste of pineapple in a freshly baked cake, it simply becomes irresistible. Besides tasting good, pineapple is loaded with vitamins and minerals. There is nothing more fresh, light, and tasty than a freshly baked pineapple cake during the summer. Original Pineapple Cake Ingredients

• 1 can (20 oz. size) crushed pineapple with juice
• 1¾ cup, all-purpose flour
• 1¾ cup, granulated sugar
• 1 teaspoon, baking soda
• 2 eggs
• Sliced strawberries for garnishing (optional)

Preparation Preheat the oven to 350 °F. Grease and flour a 9-13'' baking pan. Other than the strawberries, put all the ingredients in a bowl and mix them thoroughly. Spread the batter evenly in the baking pan, and bake it for 30-40 minutes, or till the center springs back when touched lightly. Once the cake cools down, ice it with your favorite icing and use the strawberries to garnish it. You can also use sliced pineapple pieces. Pineapple Pound Cake Ingredients

• 1 can (20 ounces) crushed, undrained pineapple, divided
• 3 cups, sifted all-purpose flour
• 6 large eggs
• ½ cup, vegetable shortening
• 1 teaspoon, baking powder
• 1-1¼ cup, butter or margarine
• 2 cups, granulated sugar
• 1½ cups, confectioners' sugar
• ¼ cup, milk
• 1 teaspoon, vanilla extract

Preparation Set aside ¾ cup of undrained pineapple with its juice. Drain the remaining pineapple and set 1 cup of this pineapple aside in a separate bowl. Cream the shortening, sugar and butter. Add one egg at a time to this mixture. After each egg is added, beat the mixture thoroughly. Sift baking powder and flour together. Add this mixture to the creamed mixture, one large spoon at a time. Add milk alternately to it. Stir the mixture thoroughly. Add the vanilla extract and the ¾ cup of undrained pineapple with its juice to the mixture. Blend the mixture well. Grease and flour a 10-inch tube pan. Spread the batter evenly on this pan. Place the pan in a cold oven. Then, turn the oven to a temperature of 325 °F. Bake the batter for 75 minutes or until the top of the cake springs back when slightly pressed. Let the cake stand for a few minutes, then move it out of the pan on to a plate. Mix 1 cup drained pineapple, butter, and confectioners' sugar and pour this mixture on the cake while it is still hot. Your delicious pineapple pound cake is ready. Pineapple Angel Cake Ingredients

• ½ cup, pineapple juice
• 6 egg, whites
• 6 egg, yolks
• 1½ cup, sugar
• ¼ teaspoon, salt
• 1 teaspoon, baking powder
• 1½ cups, cake flour
• 1 tablespoon, lemon juice

Preparation Beat the egg whites with salt in a small bowl. Beat ¾ cup of sugar into this. In a separate bowl, beat the egg yolks with the remaining sugar until the mixture becomes thick. Add pineapple and lemon juice to this mixture, and beat till the sugar dissolves completely. Sift the baking powder and flour together. Add the egg yolk mixture to it and beat it well. Fold in the egg whites. Bake in an ungreased pan at a temperature of 325 °F for about an hour or till the cake springs back when the top is lightly touched. Pineapple Skillet Cake Ingredients

• 6 slices pineapple (canned or fresh)
• 6 maraschino cherries
• ½ cup, pineapple juice
• 3 eggs, yolk and the egg white separated
• 1½ cups, all-purpose flour
• 1½ teaspoons, baking powder
• 3 tablespoons, butter
• 1 cup, brown sugar
• 1 cup, sugar
• ¼ teaspoon, salt
• 1 teaspoon, vanilla

Preparation On a 12-inch iron skillet, heat butter ,and brown sugar over medium heat till the sugar melts. Remove the skillet from the heat and add pineapple slices over the sugar mixture. Put a cherry in the center of every pineapple slice. In a separate bowl, beat the egg yolks till they are thick and lemon colored. Add the pineapple juice, vanilla, and sugar to it and beat for another 1-2 minutes. Put the dry ingredients in the mixture. Fold in the stiffly beaten egg whites. Spread this batter evenly over the pineapple slices in the skillet, and bake it for 25-30 minutes in an oven that is preheated at 325 °F. Once the cake is baked, invert it onto a large plate and serve it warm with whipped cream or a topping of your choice.