2 1/2 c. self-rising flour
2 c. sugar
1 1/2 c. Crisco oil
2 tsp. cinnamon
1 tsp. vanilla
4 egg yolks
1 c. pecans, chopped
1 sm. can crushed pineapple, not drained

Mix all together. Beat egg whites until stiff. Then fold into mixture. Bake in tube pan for 1 hour and 25 minutes in a 325 degree oven. To make cake a little more moist add a small box of Jello vanilla pudding.