Pineapple cake

Drain tinned pineapple thoroughly and pat it dry; excess juice can make the crumb heavy. If using fresh pineapple in the batter, chop it finely and blot it dry before folding it in.

Yes. Peel and core it, chop it into small pieces and blot away the juice; fresh pineapple is firmer and less syrupy than tinned fruit, so it may taste less sweet.

Keep it in an airtight container in a cool place for up to two days if it has no cream or fresh topping. Refrigerate cakes with cream or another perishable topping, and bring slices towards room temperature before serving.

Yes. Cool it completely, wrap individual slices well and freeze for up to about three months. Thaw them, still wrapped, at room temperature so condensation forms on the wrapping rather than the cake.

Serve a slice with plain yoghurt or lightly whipped cream to balance its sweetness. Toasted coconut, lime zest or a little fresh mint also complement the pineapple.

Pineapple upside-down cake is baked with pineapple, often with cherries, on the bottom of the tin, then turned out so the fruit is on top. It has 319 kcal per 100 g, compared with 392 kcal per 100 g in pineapple cake.

Yes, but drain it well and measure it after draining. Fold it into the batter gently; crushed pineapple spreads its flavour through the cake, while rings or larger pieces give distinct bites.