1 c. butter
3 c. all-purpose flour, sifted
1/2 tsp. salt
1 c. milk
1 tsp. almond extract
2 c. sugar
3 tsp. baking powder
4 eggs
1 tsp. vanilla extract
1 tsp. pineapple extract

Cream butter, gradually add sugar; cream together until light and fluffy. Beat 10 minutes on medium speed. Sift flour with baking powder and salt. Add eggs, one at a time to cream mixture, beating well after each addition. Add flour alternating with milk and extract, beating after each addition until smooth. Pour batter into three greased and well floured 9-inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool, then remove from pans.

PINEAPPLE FILLING:

2 (16 oz.) cans crushed pineapple
1/4 c. butter
2 tbsp. cornstarch
2 c. sugar
1/4 tsp. salt

Mix over low heat until thick, cool. Then spread on layers.