2 1/2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. corn oil butter
3/4 c. sugar
3 egg whites
1 tsp. vanilla
1 c. non-fat plain yogurt
1 c. crushed pineapple, well drained
1/3 c. orange juice
1/4 c. sugar

Preheat oven to 375 degrees. Grease a 10 inch tube pan with corn oil butter. Mix flour, baking soda, and salt. Set aside. Cream butter and sugar. Add egg whites and vanilla. Beat well. Add flour mixture and yogurt alternately to sugar mixture and mix well. Pour half the batter into pan. Spread pineapple evenly over batter. Cover with remaining batter.

Bake for 40 minutes or until cake tester (toothpick) comes out clean. Let cake cool for 5 minutes. Meanwhile, in a small saucepan combine orange juice and sugar. Bring to a boil, reduce heat and simmer for 3-5 minutes. Remove cake from pan; pierce it with a fork and spoon orange juice mixture into holes and over the top of the cake. Store cake in refrigerator. Makes 16 slices.