You will need a 1-quart glass food storage jar for this Pineapple Cake mix.
     In a medium bowl, mix the ingredients for the Bottom Layer. Pour the ingredients into the glass jar and tamp them down (the flat end of a mallet works well for this).
     In the same bowl, mix the ingredients for the Second Layer. Pour them into the glass jar and tamp down.
     Repeat for the Third, Fourth and Top Layers, tamping down each layer as you add the ingredients.
     Seal the jar and decorate with pretty ribbons or rafia, or even a fabric round tied around the lid’s rim. Be sure to attach a card with the following baking instructions.
     Preheat oven to 350E. Line two 8"-9" round cake pans with parchment.
     To make the Pineapple Cake, empty the contents of the jar into a large bowl and blend together.
     Using an electric mixer, beat in 3/4 cup butter and ½ cup water at medium speed for about 2 minutes.
     In a separate bowl, beat 3 eggs with 1/4 cup water and 3 teaspoons vanilla. Slowly add the egg mixture to the jar mixture, a little at a time, beating well.
     Pour the batter into the prepared cake pans and bake for 20-30 minutes. Remove from the oven and cool the cakes in their pans for about 10 minutes. Invert the cakes onto racks to finish cooling.
     Finish this cake with a vanilla frosting laced with a touch of cinnamon.