Butter a pudding-dish, put into the bottom slices of stale sponge cake, wet these with a little sherry wine and cover with freshly chopped pineapple. If it stand even a few minutes the color changes. Strew powdered sugar over the pineapple. Put in more cake and wine and more pineapple until the dish is full. The top layer should be cake and well soaked. Cover closely, and bake one hour in a good oven. Eat hot with lemon sauce.