1 c. (2 sticks) butter
4 eggs
3 tsp. baking powder
3 c. all-purpose flour
3/4 c. milk
2 c. granulated sugar
1/4 tsp. salt
3 c. all-purpose flour
1 tsp. vanilla extract

Preheat oven to 350°F. Grease and flour three 9-inch round cake pans. Cream butter and sugar until creamy. Add eggs, 1 at a time, beating well between each. Stir together salt, baking powder and flour. Set aside. Add vanilla to milk. Set aside. Add flour mixture to butter, sugar and eggs, alternating with milk. Mix well. Pour batter into prepared pans.

Bake for 25 minutes or until toothpick inserted in center comes out clean. Cool on wire racks 10 minutes; remove from pans to complete cooling.

Filling:

1 (20 oz.) can crushed pineapple in heavy syrup
2 c. granulated sugar
1 tsp. vanilla extract
1/2 stick butter

Combine pineapple, sugar, vanilla and butter; boil over medium-high heat until it thickens, stirring occasionally to prevent sticking about 10 minutes. Cooked filling should measure 2 1/2 cups; if not, boil a little longer. Cool filling in refrigerator 30 minutes.