Directions:

1. Preheat oven to 350°F. Spray a 13x9 inch pan with non-stick cooking spray.
2. Use a hand mixer or a stand mixer fitted with the whip attachment to cream the softened butter and sugar. Once light and fluffy add the eggs one at a time. Add the vanilla extract.
3. In a separate bowl sift the flour, baking powder and salt.
4. Add the flour mixture to the creamed butter in batches alternating between the flour and the milk.
5. Once combined pour the batter into the prepared baking dish and bake for 25-28 minutes. Cake will be ready when the center bounces back to the touch or a toothpick inserted into the center of the cake is clean when removed. Allow the cake to fully cool.
6. While the cake is cooling prepare the pineapple compote. If using a whole pineapple: Peel the outer rind of the pineapple carefully removing all the eyes leaving only the yellow flesh. Cut the pineapple off the core and chop the fruit into small cubes or triangles. If you are using a can: Drain the juice. Then chop the pineapple slices into cubes or triangles.
7. Add the pineapple to a sauce pot along with all the other ingredients. Cook over medium heat until the pineapple is soft and the sugar has reduced to make a thin caramel. About 5-7 minutes.
8. To make the whipped topping simply use a hand mixer or a stand mixer fitted with the whip attachment. Whip the cream, powdered sugar, vanilla extract and lemon zest until the cream has doubled in volume and is light and fluffy about 2-3 minutes.
9. To assemble the jars spoon about 2 tablespoons of the pineapple compote to the bottom of each jar. Cut the cooled cake into small cake rounds and place two cake rounds in each jar. Top with the whipped topping and a cherry. Place the lid on the jar and store for up to two days or enjoy with family and friends.