1 c. soft butter
2 c. sugar
1 tsp. vanilla
1 tsp. butter flavoring
1 tsp. pineapple flavoring
3 1/2 c. flour
3 tsp. baking powder
1/4 tsp. salt
1 tsp. baking soda
1 c. buttermilk
1/2 c. chopped pecans
1 sm. can crushed pineapple, (drain and save syrup for filling)
6 egg whites
4 egg yolks

Preheat oven to 350 degrees. Beat butter and sugar until light and creamy. Beat in flavorings. Add egg yolks and egg whites, beating after each addition. Sift together flour, baking powder, salt and soda. Stir flour mixture into batter alternately with the buttermilk. Add pecans and pineapple. Spoon into 3 greased and floured 9 inch cake pans. Bake 20 to 25 minutes. Cool in pans for 10 minutes before removing.

FILLING:

2 c. sugar
1/2 c. cornstarch
Pinch of salt
Syrup from cake pineapple
2 beaten egg yolks
1 tsp. butter flavoring
2 tbsp. grated lemon rind
Juice of 1 lemon (2 tbsp.)
1/2 c. chopped pecans
1 (20 oz.) can crushed pineapple, undrained

Sift sugar, salt and cornstarch into pan. Mix well. Add syrup, egg yolks, and pineapple and cook until thick. Remove from heat and add flavoring, lemon rind and juice, and pecans. Fill and ice cake. Sprinkle with Angel flake coconut on sides and top of cake. Decorate with maraschino cherries, pineapple slices, and pecan halves.