Preheat the oven to 350°F / 180°C / 160°C fan.

Move the oven shelf to the lowest position in your oven if you are cooking this cake in a Bundt tin. If you are using loaf tins you can leave the shelf in the middle of the oven.

Drain the juice from the can of pineapple (see notes on why I do this).

Place the drained pineapple slices / chunks in a food processor with 1 cup of water. Pulse until almost smooth.

Place the cake mix and blitzed pineapple in a large bowl and beat with an electric mixer for 1 - 1½ minutes. It is important not to over-beat the mixture.

Pour the frothy mixture into an un-greased bundt pan or into two 9 inch loaf pans. (Please read additional important information above for more details on the best pans to use)

If using a bundt pan, cook for 40 - 45 minutes until it turns golden brown and starts to crack on the top. The cake should be dry on top with no hint of stickiness.

If you are using loaf pans, bake for 38 - 43 minutes until the tops turn golden brown and they have started to crack on the top. The cakes should be dry on the top with no hint of stickiness.

If you are using a bundt pan carefully hang it upside down on a heat proof glass bottle or can and leave it to cool for approx 1½ hours. Once cool run a knife around the edge of the pan and carefully remove the cake.

If you are using loaf pans, once you remove them from the oven, lie them on their sides still in the pans on a heatproof surface or wire rack until cool. To remove from the pan run a knife around the edge and turn upside down.

The cake is best cut with a serrated knife.

Serve with fresh berries and fat free greek yogurt or a little whipped cream (if you have spare Smart Points!).