Had some fresh pineapple on hand, made this cake two days ago, and it was moist, chocolaty and lots of pineapple flavor. Why I gave it a 4 star, the glaze was a bit powdery taste. Next time I will melt 1/2 cup chocolate with 1 tablespoon butter instead, which will definitely make the cake reach at least 5 star level or more. I halved the recipe, and baked in a 9 by 9-inch pan, if you want your cake to be a bit higher than mine, use a 8 by 8-inch baking pan. I also used most whole wheat flour, a bit white flour, and replace half of the butter to olive oil. For pineapple topping, I pureed 9 ounces fresh pineapple, then cooked with corn starch and sugar in the saucepan, which was absolutely amazing and gave the cake lots of pineapple flavor that I really enjoyed.