1 c. vegetable oil
3 c. sugar
6 eggs
3 c. all-purpose flour
1 tsp. baking powder
Pinch of salt
1 tsp. vanilla extract
3/4 c. crushed pineapple, undrained
Pineapple Glaze

PINEAPPLE GLAZE:

2 tbsp. sugar
1 1/2 tsp. cornstarch
1/2 c. pineapple juice

Combine oil and sugar, mixing well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; gradually add to oil mixture, beating well. Stir in pineapple and vanilla.

Pour batter into a well-greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 25 minutes or until done. Invert pan and cool 10-15 minutes; remove from pan and cool completely. Pour pineapple Glaze over cake. Yield: one 10-inch cake.

Glaze: Combine sugar and cornstarch in a heavy saucepan; stir well. Add juice, stirring well. Cook over medium heat until thickened and translucent. Cool. Makes about 1/2 cup.