2/3 c. butter, softened
1 3/4 c. sugar
2 eggs
1 1/2 tsp. vanilla
2 3/4 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/4 c. milk

Preheat oven to 350 degrees. Grease and flour 13 x 9 x 2 inch cake pan; two 9 inch or three 8 inch round layer pans. In large mixer bowl, mix butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. On low speed mix in flour, baking powder and salt alternately with milk. Pour into pans. Bake oblong 45-50 minutes; layers 30-35 minutes; until toothpick inserted in center comes out clean. Ice with pineapple icing.

PINEAPPLE ICING:

1 c. sugar
1/4 tsp. salt
2 cans crushed pineapple, drained
1 1/2 c. pineapple juice
2 tbsp. butter
8 tbsp. flour
2 eggs

Mix sugar, flour and salt. Add beaten eggs, pineapple and juice. Cook in double boiler over boiling water until thick, stirring constantly. Remove from heat and add butter and mix well. Cool and spread between layers, on top and sides of cake.