3/4 c. canned pineapple chunks
1 3/4 c. flour
1/3 c. cocoa
3/4 tsp. baking soda
1/2 tsp. salt
14 tbsp. room temperature butter
2/3 c. sugar
1 tsp. vanilla
1 egg
1 c. unsweetened pineapple juice
1 3/4 c. confectioners' sugar

Grease and flour a 9 inch square pan. Oven at 350 degrees. Drain pineapple and cut chunks into quarters. Combine flour, cocoa, soda, salt. Beat 6 tablespoons of the butter, the granulated sugar, vanilla and egg until fluffy, about 5 minutes. Alternately beat in flour mixture and juice. Stir in 1/2 cup of pineapple.

Bake until a toothpick stuck in the center of cake comes out clean (about 30 minutes). Cool completely in pan. Beat together remaining 8 tablespoons butter, remaining pineapple and the confectioners' sugar until creamy and almost smooth (2 minutes), spread on top of cake.