Pre-heat the oven to 190°C/375°F/Gas Mark 5. Grease and line an 8 inch cake tin.
In a large mixing bowl, beat together all the ingredients apart from the pineapple and the jam, using an electric hand-held whisk for 2 minutes until smooth.
Lightly mash the pineapples in a bowl and strain the juice away. Fold the pineapple into the cake batter and spoon the batter into the prepared cake tin.
Bake for 35-45 minutes until a cake tester comes out clean from the centre of the cake when inserted. Remove from the oven when ready and allow it to sit in the tin for 5 minutes before turning out onto a wire rack.
Once cool, brush the top of the cake with the warmed apricot jam and allow to dry and glaze before serving.