CAKE:

4 eggs
2 c. sugar
1 1/2 c. cooking oil
2 1/2 c. self-rising flour
1 (16 oz.) can crushed pineapple

TOPPING:

1 c. powdered sugar
Juice from can of crushed pineapple

Beat the eggs, add sugar and oil and mix, then add the flour and mix again. Drain and save the juice from the pineapple, then mix the chunks with the rest of the ingredients. Bake at 325 degrees for one hour in a greased bundt cake pan.

Make the topping by mixing the powdered sugar with the pineapple juice. Pour the mixture over the cake while it is still cooling in the pan. Let the cake cool for one hour then place it on a serving plate.