I don't get the opportunity to use tinned pineapple very often. Fresh has always been preferred in any Asian dish - Penang laksa, pineapple rice, etc. But after reading a recipe in a book that called for the stuff, I bought it at the supermarket and didn't end up baking that cake till a month later. Yay for tinned produce!
It still needed the fresh tang of passionfruit to give your mouth the extra 'pop!', but all in all, not a bad effort for a first try.
