Grind or chop finely, 1 pound figs. Add 1 cup water, 4 tablespoons sugar and 2 tablespoons lemon juice. Cook over medium heat until thickened, stirring occasionally. Cool before spreading between layers of cake.

PINEAPPLE FILLING:

Mix 1/4 cup sugar with 2 tablespoons cornstarch. Add 3/4 cup pineapple juice, 1/2 cup drained, crushed pineapple and 1/2 teaspoon grated lemon rind. Cook over medium heat until thickened, stirring constantly. Cool before spreading between layers of cake.