Cake Batter

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2¼ cups flour

¼ cup cornstarch

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1¼ cups white granulated sugar

3 large eggs

¾ cup vegetable oil

2½ cups canned crushed pineapple (in pineapple juice, not syrup) 20oz can

1 tsp vanilla extract

1½ tbsp fresh lemon juice

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Pineapple Curd

¾ cup canned crushed pineapple (in pineapple juice, not syrup)

¼ cup white granulated sugar

¼ cup cornstarch

¾ cup milk

1 tbsp fresh lemon juice

¼ cup unsalted butter (cold and cut into cubes)

1 drop yellow gel food color (OPTIONAL)

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Whipped Cream

8 tsp cold water

2 tsp unflavored gelatin

2 cups cold heavy cream

½ cup powdered sugar

1 tsp vanilla extract

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Cake Layers

1. Preheat oven to 325°F and grease two 8 inch cake tins. Also line the bottom as this cake is prone to sticking to the bottom of the cake tin.

2. Sift together the flour, cornstarch, baking powder, baking soda and salt. Using a whisk or fork, mix until well combined. Set aside for now.

3. In a large bowl combine the white sugar, eggs, vegetable oil, crushed pineapple, vanilla and lemon juice. Using a whisk, mix until well combined and no lumps remain.

4. Add the dry ingredients into the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.

5. Evenly distribute the batter into the two cake tins. Drop the cake tins lightly on the counter to remove any large air bubbles and bake for 30-33 minutes or until a toothpick comes out clean.

6. Once baked, allow them to cool in the cake tins for about 20 minutes, and then turn them out onto a wire rack to completely cool before frosting.

Pineapple Curd

1. While the cake is baking, make the pineapple filling. In a saucepan combine crushed pineapple, white sugar, cornstarch, milk and lemon juice. Mix everything well and then place it over a medium heat, continuously mixing until it becomes thick in consistency. It may look like the filling is curdling as it's heating up, but don't worry it will come together once the cornstarch is activated.

2. Once thick, take it off the heat immediately and add in the butter and gel color (if you're using it). Stir until the butter is completely melted and incorporated. Transfer to a bowl and set aside to cool.

3. Prepare the whipped cream once everything is cool and the cake is ready to assemble.

Whipped Cream

1. In a small microwave safe bowl, add water and sprinkle gelatin on top. Allow to sit for 3-4 minutes.

2. Transfer gelatin mixture to microwave and microwave until gelatin is fully dissolved. This will take just a few seconds. Set aside to cool slightly.

3. In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed.

4. Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.

5. To finish, add in the crushed pineapple, and using a spatula, gently fold it in until just combined. The frosting is now ready to use.

6. Level the tops if the cake layers have a slight dome.

7. Place your first cake layer onto your cake stand, and spread out a generous amount of the frosting on top.

8. Place some of the frosting into a piping bag with a 1A round tip, and pipe a border/dam around the edges of the cake layer to hold in the pineapple filling. Fill the middle with half of the pineapple filling.

9. Place the next cake layer on top and cover the top and sides with more frosting. If you have a cake scraper, you can use it to smooth out the sides.

10. For the top, pipe a decorative border around the top edges and then fill the middle with the remaining pineapple filling. Enjoy!