3 c. flour
2 tsp. baking powder
2 tsp. vanilla
1/2 tsp. salt
1 c. milk
5 egg yolks
4 egg whites, beaten
2 blocks butter
1 box powdered sugar

FILLING:

1 c. water
1/2 c. sugar
1/8 tsp. salt
1/4 c. flour
1 tsp. butter
1 c. crushed pineapple, drained

Sift flour once. Measure with baking powder and salt; sift again. Cream butter; add sugar. Cream until light and fluffy. Add egg yolks. Add flour, alternate with milk. Add vanilla and fold in egg whites. Bake in 3 greased 9 inch pans at 350 degrees for 30 to 35 minutes. Cook pineapple, sugar and salt for 1 to 2 minutes. Mix water and flour; add to pineapple. Cook until thickened. Add butter. Spread on cake and between layers.

ICING FOR PINEAPPLE CAKE:

1 egg white
1 tbsp. white Karo syrup
1/4 c. pineapple juice
3/4 c. sugar

Put in double boiler and beat for 5 to 7 minutes or until stiff peaks form and frosting is thick enough to spread. Spread on top of cake only.