2 c. sifted enriched flour
3 tsp. baking powder
2 tbsp. granulated sugar
1 tsp. salt
1/3 c. shortening
2/3 c. syrup drained from crushed pineapple
1 c. drained crushed pineapple
1/2 c. firmly packed brown sugar
1/4 tsp. cinnamon
2 tbsp. melted butter

Sift flour, baking powder, granulated sugar and salt together into mixing bowl. Using pastry blender or 2 knives cut in shortening until finely divided. Add pineapple syrup and mix until dough holds together.

Turn out onto lightly floured board and knead gently several strokes to smooth dough. Roll out to an oblong shape, about 8 x 16 inches. Spread with following mixture: 1 cup drained crushed pineapple, 1/2 cup brown sugar, 1/4 teaspoon cinnamon and 2 tablespoons melted butter. Starting from long side roll up as for jelly roll; seal long edge, using fingers. With sharp knife cut into 16 slices, 1 inch thick. Place slices, cut side down, in well greased pan 9 x 9 x 1 3/4 inches. Bake in hot oven (425 degrees) for 25 minutes. Makes 16 pineapple pinwheels.