"I have made this recipe several times since I first made it last Easter. I have made it with canned pineapple and fresh, and the texture is better with fresh pineapple. It reminds me of a combination of banana bread and spice cake. I make it with all the ingredients just like the recipe. The only change I made was to bake it in 9-inch cake pans. You won't need to use the parchment paper in the bottom if you do and will need to cut the bake time back to 25-35 minutes. I set my timer on 25 and then watch it after that. Because the top get crusty, I have to keep inserting a toothpick to know when it is done. This is one of my family's favorite recipes."