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Heat oven to 350°F. Line an 8-inch-square baking pan with parchment so that opposite edges hang over sides of pan, and grease lightly. Whisk together flour, baking powder, salt and ginger; set aside.
In the bowl of an electric mixer, beat the butter and brown sugar until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each addition. Add the oil, lemon zest and vanilla and continue to mix until creamy, scraping the sides of the bowl as needed. Add the dry ingredients and mix until just blended.
Pour batter into the prepared pan and arrange the sliced pineapple on the surface, overlapping slightly and pressing gently into the batter. Bake until done in the center, 45 to 50 minutes. Cool completely.