1/3 cup butter, softened
2 cups white sugar
3 eggs, beaten
2 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon baking salt
1/2 teaspoon ground cinnamon
1 teaspoon sparkling lemon zest
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Stir butter, sugar and eggs into a large bowl. Mix thoroughly. Gradually mix in flour, baking powder, baking soda, baking salt and cinnamon. Stir in lemon zest and lemon juice until well blended. Stir in baking soda, lemon juice and lemon zest. Divide into four smaller baking pans, ending with 4. Lay fruit slices completely flat in the center onto the prepared pans, then place some cinnamon to help defuse any possible smokiness. Using knife or rolling pin, cut out pie crusts using a 1/4 cup of the butter mixture. Set aside.
Bake 15 to 18 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes before removing to a wire rack to cool completely.
To make the filling of the cake, beat cream cheese, cream of tartar, sugar and eggs together until light and fluffy. Stir the pineapple into the mixture and almond seeds into the syrup. Pour over the fruit mixture and top off with whipped cream. Refrigerate for 1 hour before serving.