This cake recipe was derived because I was eating too much carrot cake. First, I blended pineapple and grated carrots. Then I started skipping the carrots, because it was easier just to open a can of pineapple. The advantages of this recipe are:
1. It contains no baking powder(which, I believe, contains aluminum)
2. It tastes OK.
3. It can be in the oven in about 5 minutes.

Utensils Needed:

• Conventional oven
• Stainless steel bowl, ~1.5 liter(=1.575 quart)
• Stainless steel spoon
• "Ring" cake pan

• One can(439 grams=15.47 US ounces) of crushed pineapple
• Two large eggs
• One-half Cup of salad or cooking oil(I use plain soya oil)
• 1 teaspoon of vanilla essence
• One Cup of castor sugar(plain granulated sugar is OK, too.)
• One Cup of plain white flour(You could sift it, but I don't)
• Two Tablespoons of milk
• One teaspoon of baking soda(NOT baking powder)
• A little more butter and flour, to prepare the pan.
• A dash of salt, optional

1. Preheat oven to 175 degrees celsius(=347 degrees fahrenheit)
2. Open can, empty pineapple into bowl.
3. Drain pineapple(I just hold the bowl to my mouth and "drink" the juice)
4. Break the eggs, one at a time, empty into a cup, and make sure there are no shell fragments added(Please break the eggs with one hand, like Audrey Hepburn, in the original "Sabrina," ...or like Sly Stallone in the original "Rocky")
5. Add the cooking oil, sugar, and flour. If you use a measuring cup, adding in that order helps to clean the oil out of the cup.
6. Add the teaspoon of vanilla essence.
7. Pour the milk into the cup, stir in the baking soda, to dissolve it, and add to cake batter.
8. With your fingers, butter the inside of the ring cake pan, and then add a thin layer of flour to the butter.
9. Pour batter into prepared pan, bake for one hour, and then remove from oven and allow to cool.
10. With the help of a butter-knife, carefully cut and ease the cake out of the pan, and frost, if desired.

Method:

While the cake is baking, allow 125 grams(=4.40 ounces) of Philadelphia brand cream cheese to soften, then blend in two Tablespoons of butter, a dash of vanilla essence, and ~100 grams, or ~4 US ounces of icing sugar(powdered sugar.) Use a strong spoon...a thin one will bend...or some sort of machine, if preferred.