DOUGH:

4 c. flour
4 tbsp. baking powder
1 c. sugar
1 c. butter
2 whole eggs, beaten
1 tbsp. vanilla
3/4 c. milk

FILLING:

1 (1 lb. 4 oz.) can pineapple, crushed
1/2 c. sugar
4 tbsp. cornstarch paste made with water

FILLING: Heat until thick. Cool a little before spreading.

Sift dry ingredients into bowl. Cut in butter, add rest of ingredients, and mix well to form soft dough. Divide into 2 parts. Flour board well and roll 1 portion to fit greased and floured 15x18 inch cookie sheet. Spread on pineapple filling and roll second portion of dough and place on top. Dough is difficult to handle in one piece, so just patch well as you can.

Trim edges. Pierce top only with fork. Bake at 350 degrees for 1 hour or until golden brown. Cut in squares when cold. Sift powdered sugar on top.