1 cup butter
2 cups sugar
4 eggs
1 tsp. vanilla
3 cups sifted all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup milk
1/4 cup orange juice
2 tbsp. grated orange rind

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla. Sift flour with baking powder, salt and baking soda; add to creamed mixture in thirds alternately with milk and 1/4 cup orange juice, beating until smooth after each addition. Fold in 2 tablespoons rind.

Bake in three 9-inch greased waxed paper lined pans at 350°F for 35 minutes. Turn out on racks; cool.

Filling:

1 (21 oz.) can pineapple pie filling
3 tbsp. orange juice
1 tsp. grated orange rind
2 tbsp. sugar
1 1/2 cups whipping cream, whipped

Combine pineapple filling, 3 tablespoons orange juice and 1 tsp. rind. Spread between layers and on top. Fold sugar into whipped cream for garnish.

Submitted by: Helen Spencer