Position a shelf in the center of the oven and heat to 350°F. Grease n 8” round cake pan and line the bottom with parchment.

In a non-stick skillet over medium-low heat melt 2 tablespoons of the butter. Add the diced pineapple and cook for about 10 -15 minutes or until the pineapple begins to soften. Set aside to cool.

In a small bowl sift together the flour, baking powder, cinnamon powder and salt.

Cream together the remaining butter with the sugar. Mix in the eggs one at a time, then add lemon zest and vanilla extract and beat for about 3 minutes.

Add the dry ingredients about a third at a time to the wet ingredients and mix just enough to combine. Batter will be thick. Fold in the cooked pineapple along with any butter from the skillet.

Pour into prepared cake pan and bake for 35 to 40 minutes. Test center of cake with a tooth pick for doneness.

Turn cake out of pan on to a wire rack and cool completely before frosting.

Place all ingredients in a small sauce pan over medium heat. Stirring often bring to a slow boil and reduce to a thick syrup. Allow to cool to room temp before spooning over cake. Use the back of the spoon to even spread diced pineapple pieces.